steamed beetroot vadai recipe | steamed vadai

Steamed beetroot vadai , healthy and tasty snack that can be enjoyed by kids as well as adults. Steamed vadai is definitely more healthier than fried ones. This recipe tastes so good and will not disappoint you for sure.

Rich in nutrients, beets should be given to kids every week. The natural color of beetroot and a mild sweet taste will easily attract kids. Avoid food colors/dyes which attract kids’ brains easily but causes serious damages to those lil brains, when consumed regularly. Opt for naturally colored fruits and vegetables that add colors to kids’ food and their healthy life.. Beetroot tops that list !

I had beetroot on every alternate days, throughout my pregnancy, in the form of poriyal(stir-fry),  idly, dosa, chapathi, poori, chutney, vadai(fritters), adai, rice, biriyani, juice, soup, halwa & even as chips 😉

If you want to try fried version of beetroot vadai, pls click here for detailed recipe. Over to the steamed beetroot fritters..

steamed beets vada recipe – Stepwise pics follow the below printable description:

steamed beetroot vadai snack recipe | steamed vadai

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 3

Ingredients

To grind:

• Toor dal(Thuvaram paruppu) - ⅛ cup
• Chana dal(kadalai parupu) - ⅛ cup
• Dry Red chilli - 1
• Aniseed/Sombu - ¼ tsp

For vada mix:

• Above ground stuffs
• Beetroot - ½ (grated)
• Onion - ½
• Asafoetida - a generous pinch
• Salt - ½ tsp or as required
• Coriander leaves - few

To Temper:

• Coconut oil - 2 tsp
• Mustard seeds/kadugu - ¼ tsp
• Urad dal/ulutham parupu - ½ tsp
• Chana dal(Kadalai paruppu) - 1 tsp
• Onion - ½
• Green chilli - 1 or 2
• Curry leaves - few
• Salt - ¼ tsp or as required
• Asafoetida - a generous pinch
• Turmeric powder - a generous pinch

To garnish:

• Coriander leaves - few
• Coconut - ⅓ cup (grated)
• Cashews - 10

Instructions

1. Prepare the vadai mix using the measurements specified in the above ingredients. Click here to see the vadai mix that I made for beetroot deep-fried vada. The same mix can either be deep-fried or steamed as below. Make small rounds from the mix and steam for 15 mins in steamer/idli maker(with some water in the base).
2. Once done, open and transfer to a plate and let the steamed vadais cool down. Finely chop onion and coriander leaves. Slit green chilli and take out the seeds, if you want less spicy or serving to kids. Wash few curry leaves and keep ready.
3. Cut each steamed vadai into 2 halves. In a pan, add 1 or 2 tsp of coconut oil.
4. Once oil is hot, add ¼ tsp mustard seeds. Once spluttered, add 1 tsp chana dal and then in few seconds, add ½ tsp urad dal. Once dals slightly turn color, add curry leaves, slit green chilli and chopped onion.
5. Add lil salt just for onions(vadai has already salt in it), a generous pinch of asafoetida and saute well.
6. Once onions turn translucent, add a generous pinch of turmeric powder and saute for a minute. Then add steamed and halved vadais and stir well for a minute in low flame.
7. Add chopped coriander leaves and ⅓ cup grated coconut. Stir well and top with roasted cashews.

Notes

1.If your onions are sweet, then either add onions with vadai mix or add while tempering. Do not add twice which will make the dish sweetish.
2.Nuts are optional. You can add roasted peanuts too. Or skip all nuts, if you want to.
3.If you don't like coconut, lessen or just skip. But, coconut-lovers will enjoy the coconut in this dish.

3.5.3229

Preparation – How to make steamed beetroot vadai?

1.Prepare the vadai mix using the measurements specified in the above ingredients. Click here to see the vadai mix that I made for beetroot deep-fried vada. The same mix can either be deep-fried or steamed as below. Make small rounds from the mix and steam for 15 mins in steamer/idli maker(with some water in the base).2.Once done, open and transfer to a plate and let the steamed vadais cool down. Finely chop onion and coriander leaves. Slit green chilli and take out the seeds, if you want less spicy or serving to kids. Wash few curry leaves and keep ready.3.Cut each steamed vadai into 2 halves. In a pan, add 1 or 2 tsp of coconut oil.4.Once oil is hot, add 1/4 tsp mustard seeds. Once spluttered, add 1 tsp chana dal and then in few seconds, add 1/2 tsp urad dal. Once dals slightly turn color, add curry leaves, slit green chilli and chopped onion.5.Add lil salt just for onions(vadai has already salt in it), a generous pinch of asafoetida and saute well.6.Once onions turn translucent, add a generous pinch of turmeric powder and saute for a minute. Then add steamed and halved vadais and stir well for a minute in low flame.7.Add chopped coriander leaves and 1/3 cup grated coconut. Stir well and top with roasted cashews.

Yummy steamed beetroot vadai is ready to be relished ..

Tips/Tricks in making steamed beets vadai:

• If your onions are sweet, then either add onions with vadai mix or add while tempering. Do not add twice which will make the dish sweetish.
• Nuts are optional. You can add roasted peanuts too. Or skip all nuts, if you want to.
• If you don’t like coconut, lessen or just skip. But, coconut-lovers will enjoy the coconut in this dish.