Beetroot fritters are colorful, tasty and healthy vadai. Even a beetroot-hater would love it in this form. Make it soft or crispy as per your choice as both taste great! Just shape soft round balls to name it as beetroot kola…
Beetroot is good for both moms-to-be and dads-to-be. Calcium and Iron rich beets are highly recommended for pregnant ladies and feeding moms. Researches show that beetroot boosts brain power too. Encourage kids to eat this nutritious vegetable. Include beets twice in a week to kick out anemia.
Beetroot has correct proportion of nutrients required during pregnancy. Beetroot is a good laxative to relieve from constipation problems. My doctor insisted me to have it thrice a week to improve my hemoglobin. Even if you have normal hb level, do include beets in diet for natural folic acid and other healthy vitamins and minerals. I had it in many forms like chutney, idli, dosa, chapathi, poori, vadai, halwa, poriyal(cut/grated), soup, rice, cutlet, salad, kola urundai & whatever possible 😉
Beetroot Fritters/Vadai Recipe – Ingredients
Beetroot – 1
Onion – 1
Coriander leaves – Few
Split Bengal Gram/Chana dal/Kadalai parupu – 1/2 cup
Yellow pigeon peas/Toor dal/Thuvaram parupu – 1/2 cup
Dry red chillie – 2
Aniseed/Saunf/Sombu – 1/4 tsp
Asafoetida – 1/8 tsp
Salt – 1 tsp levelled
1.Take equal measurements of chana dal and toor dal. Wash it twice.2.Soak for 45 mins to 1 hr max. Soak the red chillies too. Wash and peel the skin of beetroot. Wipe off any water droplets and grate it in a dry plate.3.Chop onion and coriander leaves finely.4.After 45 mins, drain water completely and leave the dal in a colander or a muslin cloth for 10 mins. Then add a portion of dal to mixie jar along with red chillies. Make sure there is no water at all.5.Add 1/4tsp of aniseed/sombu and grind smooth for soft vadai, coarse for crispy vadai. I made it smooth. Grind in batches.6.Take ground, chopped and grated stuffs in a large plate/bowl. Add a tsp of salt and a generous pinch of asafoetida. Mix well and make small ball, then flatten it slightly thick as me for soft vadai or thinly flatten for crispier ones.7.In hot oil, drop it and cook in medium flame. Drop as many vadai as possible in one batch.8.Cook on both sides until sizzling reduces as below. Drain excess oil and transfer to tissue paper.
- You shall add 2 garlic cloves(while grinding) and few curry leaves(finely cut) for added flavor.
- If the vadai mix seems to be very loose to hold shape, grind some fried chana dal(pottukadalai) and add to it.
- Do not try to grind beetroot in mixie to avoid grating. It will let out more water.
- Big onion can be replaced by small onions.
Beetroot – Dietary Fiber, Potassium, Magnesium, Iron, Calcium, Protein, Folic acid, Vitamins A,B,C&E
Yellow pigeon peas/Toor dal – Protein, Dietary Fiber, vitamins A,B,C, Iron, Potassium, Folates/Folic acid, Selenium, Zinc,Magnesium,Manganese,Calcium, other minerals and essential amino acids
Split Bengal Gram/Chana dal – Protein, Dietary Fiber, Iron, Calcium, Vitamin A