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:
- Toor dal(Thuvaram paruppu) - ⅛ cup
- Chana dal(kadalai parupu) - ⅛ cup
- Dry Red chilli - 1
- Aniseed/Sombu - ¼ tsp
- Above ground stuffs
- Beetroot - ½ (grated)
- Onion - ½
- Asafoetida - a generous pinch
- Salt - ½ tsp or as required
- Coriander leaves - few
- 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
- Coriander leaves - few
- Coconut - ⅓ cup (grated)
- Cashews - 10
- 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).
- 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.
- Cut each steamed vadai into 2 halves. In a pan, add 1 or 2 tsp of coconut oil.
- 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.
- Add lil salt just for onions(vadai has already salt in it), a generous pinch of asafoetida and saute well.
- 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.
- Add chopped coriander leaves and ⅓ cup grated coconut. Stir well and top with roasted cashews.
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.
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.
Nutritional Benefits in steamed beetroot vadai
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
Hi
Love this recipe and would really like to make it but I’m not sure what you mean by “Above ground stuffs”.
Sorry I’m from Canada and I just don’t understand. Could you please elaborate?
Thank you,
Roomina
@Roomina, I have given the stuffs to be ground in mixie in “To grind” ingredients list.. And that’s what I have mentioned as “Above ground stuffs”.. To see the stepwise pictures of making vada mix, I have given the link in step 1 under Preparation.. Here is the link for ur convenience – https://www.myhealthykiddo.com/beetroot-fritters-beetroot-vadai-recipe-beets-vada-kids-vadai/