Sunday, 2 April 2017

Beetroot Vadai | How to make Chettinad Beetroot Vadai


Beetroot Vadai recipe step by step, vadai, starter


Beetroot Vadai originated from chettinad can either be had as a good snack with tea or coffee or as a side served with rice.It goes well with sambar, rasam and curd rice. Do you have a kid who says no to beetroot? This is one such recipe that they will never say a no to. Some will not like the sweet and earthy taste of beetroot, but in this recipe as beetroot is merged with dal and other spices it brings out a different new taste which everyone will like. We all know beetroot is an iron rich vegetable which has to be consumed for a healthy life. Instead of doing the same boring curry all the time we can do this vadai and make the cooking menu interesting.



Beets are ancient vegetables which grew naturally along the coastline in Africa, Asia and Europe. During medieval period it was seen as medicinal plant used to treat fever, wound, skin problems and different illness relating to digestion and blood. Originally it was beet greens that were consumed, later by 19th century Napolean declared beets as primary source of sugar since the British restricted the access to sugarcane. From then everyone started using the taproot portion of the beet plant.



Beetroot Vadai | Chettinad Beetroot Vadai

Recipe Cuisine: TChettinad |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 5-6

ONION – 3 NOS
TURMERIC POWDER – ½ TSP
ASAFOETIDA – ¼ TSP
OIL – ¼ LT

TO GRIND

BEET ROOT – 350 GRMS
TOOR DAL – 1 CUP
CHANNA DAL – 1 CUP
RAW RICE – 3 TBSP
SALT – TO TASTE
RED CHILLI – 5 NOS
CUMIN SEEDS – 1 TSP
FENNEL SEEDS – 1 TSP
PEELED GINGER – ½  INCH
         

METHOD OF PREPARATION:    

1. Prepare all the ingredients required for making vadai as shown

Beetroot Vadai recipe step by step, vadai, starter


2. Soak dal, raw rice, red chilli and ginger for an hour, then drain the water completely. Add soaked mixture along with cumin seeds, fennel seeds, salt,turmeric powder, asafoetida and grind it to a coarse thick paste add very little water, transfer the grinded paste to bowl




Beetroot Vadai recipe step by step, vadai, starter

2. Finely chop onions, peel and grind the beet root in mixie jar, add it to the dal mixture and mix it well.

Beetroot Vadai recipe step by step, vadai, starter


5. Make a lemon size ball from the dough and place the balls in between your palm and flatten it (should be of 1 inch thickness). 

6. Heat oil in a deep pan, in hot oil drop the vadai and fry it crispy which may take 7 to 8 minutes of frying time .

Beetroot Vadai recipe step by step, vadai, starter


7. Serve it hot as snack or as a side dish along with rice served with Mor kuzhambu, Rasam, Kuzhambu

Note




  • If vada batter became watery then add Rice flour / Corn flour and mix it to get the right consistency.
  • Rice that we added while grinding will give crispness to the vada
  • Soaking red chilli before grinding will grind it well.

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