by Radha Hoizal
Added to 7 cookbooks
This recipe has been viewed 8774 times
Beetroot Vada, try this beetroot and chana dal base fried vada for evening time snacks.
- Wash and soak the dal for 2 hours.
- Drain and transfer to a mixer jar, add the coriander, salt, green chilli and chilli powder and grind to a coarse paste.
- Transfer this mixture to a bowl and add the coconut, ginger and beetroot, mix well.
- Divide the mixture into equal portions and roll each into a round ball and flatten little in the center.
- Heat the oil in a kadhai and deep-fry each vada till it turns to golden brown in colour from both the sides.
- Serve hot with tomato sauce or masala curds.
This recipe was contributed by Radha Hoizal on 24 Apr 2011Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...
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