Beetroot Vadai

This is a variation of masala vada. Kamala gave me some of these to try. Her mother-in-law made them.

  • 1 cup chick peas, uncooked (a.k.a channa dhal and garbanzo beans)
  • 1 small onion (diced)
  • 1 beet (diced or grated)
  • 1/2 tsp red pepper (or more)
  • 2 tsp. fennel
  • a few curry leaves
  • 1/2 tsp salt (or more)
  • 1 tbs flour

The chick peas should be dry before starting. Grind all ingredients very coursely in a food processor. Form 2 tbs of the mixture into a ball and flatten. Mix in more flour if the flattened balls don't hold together. Deep fry. Enjoy. It is very important that the ground mixture is not too wet. Otherwise, the flattened ball will not hold together. After the peas, the onion seems to contain the most moisture, so it might be a good idea to grind the onion first and dump out any excess liquid. If you don't have fennel, you can try other spices – anise, chinese 5-spice, cinnamon, cloves.

Indian Recipes

QR Code
QR Code beetroot_vadai_recipe (generated for current page)