Beetroot Vadai ~ Guest post from Malar's kitchen

Soak Toor dal and Channa dal in water for 1 hour

Peel the skin of beetroot and grate it fine

Chop onions

Drain water and grind these two to a coarse paste without water ( if needed add 1 teaspoon

Water) Don’t grind it too smooth

Mix fennel seeds, asafoetida, salt, red chili (broken to pieces) and the grated beetroot with the

Dal

Since beetroot has some water content, when we fry the vadai it will drink up more oil

So I prefer to store it in refrigerator for at least 1 hour and then prepare the vadai

After 1 hour, take out the vadai batter. Make small round patties and keep aside

Heat oil in a pan for frying. Make sure it is in medium hot. It should not be too hot, as well not

Yet heated up

Just to ensure, make a very small ball from the batter and throw it in the oil, it should come up

Immediately. This means oil is ready now for frying

Slowly add the patties and fry it. To know when it is done, the sound of oil should come down

Remove from heat and place it in paper towel to soak up extra oil. Then serve it

Hope you liked my post dear friends

Once again Thanks Beula for the opportunity