Beetroot Vadai

Ingredients:

• Beetroot grated - 2 tblspn
• Channa dal - 1/4 cup
• Toor dal - 1/4 cup
• Dry red chilli - 2 no
• Chilli powder - 1/2 tspn (optional)
• Onion chopped - 1 tblspn
• Fennel seeds - 1/2 tspn
• Asafoetida powder - a big pinch
• Salt - to taste
• Curry leaves - few nos
• Oil - for deep fry

Method:

• Soak channa and toor dal in water along with red chilli for 1 1/2 hr
• Then drain the water and grind it to paste without water ( grind coarsely ) and transfer it to a bowl
• To the bowl add chilli powder, asafoetida powder, onion, fennel seed, salt , curry leave, beetroot and mix it well
• Heat oil in a kadai, take small amount of dough in hand press slightly in palm and deep fry it in oil till it turns golden brown on both sides
• Tasty beetroot vadai is ready to serve 

Note:

• You can increase the amount of beetroot gratings 
• Always add the salt after grinded the dal otherwise it will become watery
• You can hot oil to the dough while mixing the dough 

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