#Beetroot Vadai Recipe

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[homecookingshow]

Beetroot Vadai Ingredients Toor Dal - 1/4 Cup Chana Dal - 1/2 Cup Red Chili - 5 Nos Fennel Seeds - 1/2 Tsp Rock Salt - 1/2 Tsp Onion - 1 No. Chopped Green Chili - 2 Nos Chopped Chopped Ginger - 1 Tsp Beetroot - 1 No. Grated Curry Leaves Oil for Frying Tea-Time Snack Recipes - https://goo.gl/C1h1Sn Cashew Onion Pakora recipe - https://goo.gl/HhrsDz #BeetrootVadai #Beetroot #Vadai #teatimesnacks #snacks #homecooking You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[kothiyavunu]

Crunchy, Delicious Protein, and nutrient-packed Beetroot Vadai-Beetroot Vada. Check the video for the recipe. 

[easyfoodnetwork]

Beetroot vadai recipe, Beetroot paruppu vadai

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

I always make ulundhu vadai for festivals as Vj and Aj likes it. Even cabbage vadai, keerai vadai is made with urad dal at home. I love to make paruppu vadai for change, but I make it very very rarely. Last week couple of follower friends asked for beetroot vadai recipe. Since we now a days order weekly groceries online, the veggies and ingredients are very limited. I had one beetroot lying in fridge for a long time now.

Thank god beetroot stays good for long time. I always buy beetroot for making poriyal for myself as no one likes it at home. I postpone as much as possible and then only cook it. This time also same thing happened. But since they asked I thought I should atleast try making post.

To my surprise Aj loved it. Since I added ginger, garlic, fennel and mint leaves, the aroma was really good for him while I was making. He asked would it taste like the cutlet? I asked him to give it a bite. But ended up having it as mid afternoon snack with a bit of tomato chilli sauce. I was really happy that he had paruppu vadai with beetroot in it.

Print Pin

0 from 0 votes

Beetroot vadai recipe

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 3 hours

Servings 14

Equipments (Amazon Affiliate links)

Kadai

Food

Cup measurements

Ingredients

1/2 cup chana dal/ kadalai paruppu

3/4 cup grated beetroot

1 onion

1 garlic pod big variety

1 piece ginger same size as that of garlic

4 green chilli

2 tbsp besan flour optional

2 tbsp coriander leaves chopped

10 mint leaves chopped roughly

1 tsp fennel seeds I used powder

1/8 tsp baking powder Only for baked version

Salt as needed

Oil as needed

Instructions

Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.

Grate beetroot, measure 3/4 cup.

Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.

First grind ginger, garlic and green chilli. Add onion and process to chop roughly.

Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.

Transfer to mixing bowl and process grated beetroot too coarsely.

Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.

Add besan for binding. You can skip if the ground dal itself is ground enough to bind.

You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.

Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil.

Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai.

After a minute, flip and cook in medium flame until golden in colour.

Drain over paper towels.

To Bake beetroot vadai: Pre heat oven at 220 deg C.

Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease.

Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.

Use a spatula and carefully flip the vadai as the oven will be hot.

Once golden take out and give 2 mins standing time before eating.

Video

Notes

You can finely chop the ingredients if not using food processor. Doing the same in mixie also gives good results, but just do it in short pulses.

Increase beetroot quantity for more pinkish looking vadai. Do not exceed more than 1 cup for this recipe.

Baking powder is for softness and to enable the vadai cooked from inside while baking.

Beetroot vadai method:

Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.

Grate beetroot, measure 3/4 cup. Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.

First grind ginger, garlic and green chilli. Add onion and process to chop roughly.

Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.

Transfer to mixing bowl and process grated beetroot too coarsely.

Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.

Add besan for binding. You can skip if the ground dal itself is ground enough to bind. You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.

Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil. Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai. After a minute, flip and cook in medium flame until golden in colour. Drain over paper towels.

To Bake beetroot vadai: Pre heat oven at 220 deg C. Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease. Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.

Use a spatula and carefully flip the vadai as the oven will be hot. Once golden take out and give 2 mins standing time before eating.

Enjoy hot as such or you can have it with coconut chutney.

The post Beetroot vadai recipe, Beetroot paruppu vadai appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/3cRoUvN https://ift.tt/3eFPjyl

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

I always make ulundhu vadai for festivals as Vj and Aj likes it. Even cabbage vadai, keerai vadai is made with urad dal at home. I love to make paruppu vadai for change, but I make it very very rarely. Last week couple of follower friends asked for beetroot vadai recipe. Since we now a days order weekly groceries online, the veggies and ingredients are very limited. I had one beetroot lying in fridge for a long time now.

Thank god beetroot stays good for long time. I always buy beetroot for making poriyal for myself as no one likes it at home. I postpone as much as possible and then only cook it. This time also same thing happened. But since they asked I thought I should atleast try making post.

To my surprise Aj loved it. Since I added ginger, garlic, fennel and mint leaves, the aroma was really good for him while I was making. He asked would it taste like the cutlet? I asked him to give it a bite. But ended up having it as mid afternoon snack with a bit of tomato chilli sauce. I was really happy that he had paruppu vadai with beetroot in it.

Print Pin

0 from 0 votes

Beetroot vadai recipe

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 3 hours

Servings 14

Equipments (Amazon Affiliate links)

Kadai

Food

Cup measurements

Ingredients

1/2 cup chana dal/ kadalai paruppu

3/4 cup grated beetroot

1 onion

1 garlic pod big variety

1 piece ginger same size as that of garlic

4 green chilli

2 tbsp besan flour optional

2 tbsp coriander leaves chopped

10 mint leaves chopped roughly

1 tsp fennel seeds I used powder

1/8 tsp baking powder Only for baked version

Salt as needed

Oil as needed

Instructions

Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.

Grate beetroot, measure 3/4 cup.

Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.

First grind ginger, garlic and green chilli. Add onion and process to chop roughly.

Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.

Transfer to mixing bowl and process grated beetroot too coarsely.

Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.

Add besan for binding. You can skip if the ground dal itself is ground enough to bind.

You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.

Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil.

Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai.

After a minute, flip and cook in medium flame until golden in colour.

Drain over paper towels.

To Bake beetroot vadai: Pre heat oven at 220 deg C.

Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease.

Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.

Use a spatula and carefully flip the vadai as the oven will be hot.

Once golden take out and give 2 mins standing time before eating.

Video

Notes

You can finely chop the ingredients if not using food processor. Doing the same in mixie also gives good results, but just do it in short pulses.

Increase beetroot quantity for more pinkish looking vadai. Do not exceed more than 1 cup for this recipe.

Baking powder is for softness and to enable the vadai cooked from inside while baking.

Beetroot vadai method:

Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.

Grate beetroot, measure 3/4 cup. Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.

First grind ginger, garlic and green chilli. Add onion and process to chop roughly.

Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.

Transfer to mixing bowl and process grated beetroot too coarsely.

Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.

Add besan for binding. You can skip if the ground dal itself is ground enough to bind. You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.

Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil. Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai. After a minute, flip and cook in medium flame until golden in colour. Drain over paper towels.

To Bake beetroot vadai: Pre heat oven at 220 deg C. Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease. Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.

Use a spatula and carefully flip the vadai as the oven will be hot. Once golden take out and give 2 mins standing time before eating.

Enjoy hot as such or you can have it with coconut chutney.

The post Beetroot vadai recipe, Beetroot paruppu vadai appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/3cRoUvN via Blogger https://ift.tt/2xJT7ho

[arko006-blog]

Beetroot vadai recipe, Beetroot paruppu vadai - Raks Kitchen

Beetroot vadai recipe, Beetroot paruppu vadai – Raks Kitchen

[ad_1]

Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.

I always make ulundhu vadai for festivals as Vj and Aj likes it. Even cabbage vadai, keerai vadai is made with urad dal at home. I love to make paruppu vadai for change, but I make it very very rarely. Last week couple of follower friends asked for beetroot vadai recipe. Since we…

[poongodiskitchen]

Beetroot juice recipe | medicinal drink

Beetroot juice recipe | medicinal drink

Beetroot juice recipe | medicinal drink is prepared with beetroot  alone. No sugar or salt added. We just extract the thick purple juice from beetroot and drink. This helps in reducing blood pressure. This drink can be taken every morning instead of breakfast. If taken for a week you can see the difference in blood pressure. We have already prepared Beetroot raita, Beetroot Halwa,  Beetroot Vadai

[godavarivillagefoods]

Beetroot Vadai (బీట్ రూట్ వడ) Recipe - Beetroot Masala Vada | Easy Snack Recipes Healthy Beetroot vada, indian Vegetarian healthy Snack Beetroot vada, Easy South Indian Beetroot vadai Recipe, Snacks recipe with Healthy Beetroot. Thanks for watching Please Like! & Subscribe For more Updates and Videos Subscribe Here By Following Link : https://goo.gl/Gd7ogi Follow Us In Other Social Sites.. Face Book: https://goo.gl/wPspbL G+ : https://goo.gl/XEGAcL Blog: https://goo.gl/1x3PTd Tumblr: https://goo.gl/dt38DM Twitter: https://goo.gl/2xdDjK

[alexhelathandbeauty]

Medu Vada Recipe-Ulundu Vadai-Urad Dal Vada By Healthy Food Kitchen

This video explains the process of preparing Medu Vada / Ulunda Vadai Recipe. This recipe tastes good with Coconut Chutney and other chutneys. All contents in this video are Copyrighted FACEBOOK PAGE: Healthy Food Kitchen-English Channel

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.

[hebbarskitchen]

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters with step by step photo and video recipe. lentil based vada or vadai is a common deep fried snack from all the south indian states. it can be made with different kinds of lentils which has its own taste and texture to the vada. but it can also be made with different kind of vegetable grate as an additional flavor agent. one such vegetable based vadai recipe is beetroot vadai recipe from tamil cuisine.