A best snack for your tea-time, Beetroot vada. It is crisp, loaded with goodness of beetroot and lots of taste.

BEETROOT VADA

Components

3/4 cup grated beetroot
1 1/2 cups Bengal gram (chana dal), soaked with 6-8 dried red chillies for 5-6 hours and drained
10-12 curry leaves, shredded
1 tsp crushed black peppercorns
1 tsp fennel (saunf) powder
1 tbsp carefully chopped ginger
2 tbsps sliced fresh coriander leaves
1 medium onion, carefully chopped
Salt to taste
1/4 cup rice flour
Oil for deep frying
Filter coffee to serve

Method

1. Put the drenched Bengal gram and soaked dried red chillies in a mixer jar. Grind to a coarse paste.
2. Transfer the paste into a big bowl. Include curry leaves, fennel powder, ginger, coriander leaves, onion, grated beetroot and salt and mix till well combined.
3. Include rice flour and mix.
4. To make vada, take small portions of the mix and shape it into a ball. Flatten it lightly.
5. Heat adequate oil in a kadai. Carefully slide in a few vadas at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
6. Arrange the vadas on a serving plate and serve hot with filter coffee.

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