Yummy Beetroot Masala Vada Recipe

Masala vada is one of the famous south Indian snacks we could see most festivals and functions. Which is best combination of idly vada and pongal vada. Masala vada is preparing by soaking and grinding channa dal .Here I have to prepare masala vada with adding beetroot. Its so yummy and taste. Step by step instructions below

Preparation time : 10 minutes

Cooking time : 20 minutes

Soaking time : 2 hours

Grinding time : 5 minutes

Total times : 2 hour 35 minutes

Serving: 5

Course: snacks

Cuisine: south Indian recipe

Ingredients:

(1 cup = 150 ml)

1 cup Channa dal

½ cup Toor dal

1 tsp fennel seeds

4 dry red chilies

100 gram grated Beetroot

1 onion, chopped

1 chilly, chopped

1 sprig curry leaves

Salt as needed

Oil for frying

Method:

(1 cup = 150 ml)

1. Wash 1 cup Channa dal 2 or 3 times and soak it in water, let it sit for 2 hours
2. In another pot add toor dal and wash 2 times, soak it in water for 2 hours
3. After 2 hours drain the water completely from both dals and transfer it to the grinder
4. Grind it as coarse paste(like Masala vadai batter)
5. Now the batter is ready, transfer to the bowl
6. Add grated beetroot, chopped onion, chilly, curry leaves and needed salt to the batter, then mix well
7. Take some batter from bowl and make it as round shape and flatten it(shown in picture)
8. Heat oil in kadai for deep frying the Beetroot masal vada
9. Once the oil becomes hot, drop the Beetroot masal vada in hot oil, fry them on medium heat till turns color change (flip them in between)
10. Fry them in batches till you use up all the batter
11. Serve the Beetroot masal vada with coconut chutney or sambar or any variety of chutney 

Pictorial

In a bowl add 1/2 cup toor dal and soak it in water for 2 hours

In another pot add 1 cup Channa dal and soak it in water for 2 hours

Add Dry chilies and fennel seeds while grinding the batter

Transfer soaked dals to grinder or mixi jar along with fennal seeds and red chilies. grind them as coarse paste like ( masala vada batter)

Transfer grinded batter to the bowl along with chopped onion, green chilies and curry leaves

Add Grated beetroot

Add needed salt and mix well 

Take some batter from bowl and make it as round shape and flatten it(shown in picture)

Heat oil in kadai for deep frying the Beetroot masal vada

Once the oil becomes hot, drop the Beetroot masal vada in hot oil, fry them on medium heat till turns color change

Flip them in between

Fry them in batches till you use up all the batter

Take out them when oil sounds subsides

Drain the vada in the kitchen towel or below shown vessel

Serve the Beetroot masal vada with coconut chutney or sambar or any variety of chutney

My notes:

Don't add water while you grinding the Dals