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Main ingredients | Beetroot, Split Bengal gram (chana dal), Dried red chillies, Curry leaves, Crushed black peppercorns, Fennel powder, Ginger, Fresh coriander leaves, Onion, Rice flour, |
Cuisine | South Indian |
Course | Snacks and starters |
Prep time | 6-6.5 hours |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- ¾ cup grated beetroot
- 1½ cups Bengal gram (chana dal), soaked with 6-8 dried red chillies for 5-6 hours and drained
- 10-12 curry leaves, shredded
- 1 teaspoon crushed black peppercorns
- 1 teaspoon fennel (saunf) powder
- 1 tablespoon finely chopped ginger
- 2 tablespoons chopped fresh coriander leaves
- 1 medium onion, finely chopped
- Salt to taste
- ¼ cup rice flour
- Oil for deep frying
- Filter coffee to serve
Method
- Put drained Bengal gram and dried red chillies in a mixer jar and grind to a coarse paste.
- Transfer the paste into a large bowl, add curry leaves, crushed black peppercorns, fennel powder, ginger, coriander leaves, onion, grated beetroot and salt and mix till well combined.
- Add rice flour and mix.
- Heat sufficient oil in a kadai.
- To make vada, take small portions of the mixture and shape it into a ball. Flatten it lightly.
- Gently slide in a few vadas at a time and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadas on a serving plate and serve hot with filter coffee.
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