Beetroot Vade

Beetroot gives these vade both colour and nutrients This recipe is from FoodFood TV channel

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Beetroot Vade
Main Ingredients Beetroot, Onions
Cuisine Indian
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Beetroot Vade

  • 1 large Beetroot boiled and peeled
  • 2 medium Onions
  • 1 cup Split Bengal gram (chana dal) soaked for 4 hours and drained
  • 1 inch Ginger peeled and sliced
  • 4-5 Garlic cloves
  • 2 Dried red chillies broken
  • 1 teaspoon Fennel seeds (saunf)
  • 10-12 Curry leaves
  • to taste Salt
  • 2 tablespoon Rice flour
  • for deep-frying Oil

Method

  1. Grate beetroot into a bowl. Roughly chop onions.
  2. Grind Bengal gram, ginger, garlic, dried chillies, fennel seeds, curry leaves, salt and 2 tbsps water to a coarse mixture.
  3. Add the ground mixture to the beetroot. Add onions and rice flour and mix well.
  4. Heat sufficient oil in a kadai.
  5. Dampen palms with water, divide the beetroot mixture into equal portions and pat them with finger tips into round vadas.
  6. Deep-fry vadas in hot oil till brown and crisp on both sides. Drain on absorbent paper.
  7. Transfer the vadas on a serving plate and serve hot.

Nutrition Info

Calories 913
Carbohydrates 154.2
Protein 46.9
Fat 12.3