Скачать или смотреть Can You Guess the Secret Ingredient in our Famous Masala Dal Vada?

Beetroot vada is a delightful twist to the classic South Indian snack, masala vadai or chana dal vada, which is made with lentils. This recipe combines the vibrant color and rich flavor of beetroot with the traditional parippu vadai, creating an irresistible snack.The addition of beetroot not only enhances the taste but also boosts the nutritional value, making it a perfect choice for winter teatime or after-school snacks for kids.

Ingredients:
• 1 cup Chana dal ( bengal gram)
• ½ to ¾ teaspoon salt as needed
• 1 onion chopped (medium sized)
• 1 cup grated beetroot (chukandar)
• handful pudina (mint leaves)
• 1 sprig curry leaves chopped
• 1 ¼ teaspoon ginger garlic paste
• 1 to 2 green chilies chopped (adjust for kids)
Masala for grind :
• 1 inch cinnamon (dalchini)
• 1 to 2 dried red chili
• ¾ teaspoon cumin seeds (cumin)
• ¾ teaspoon saunf (fennel seeds)

1.Rinse chana dal in a bowl and soak only for 2 hours. Make sure it’s tender and fully soaked.
2.Blend cinnamon, red chili, jeera, and saunf to make a coarse powder.
3.Drain chana dal and Set aside 2 tbsp soaked chana dal.
4.Pulse Chana dal coarsely and transfer to a bowl.
5. Add soaked Chana dal , salt ,masala powder, ginger garlic paste,fine chopped onion,finely chopped mint, curry leaves, grated beetroot and green chilies .
6.Mix well, taste, and adjust salt if needed.
7.Grease the hand with oil and take a handful of the mixture, check if it binds, and shape into vadas. They should hold their form.
8. Fry in hot oil on medium flame.Do not disturb them immediately otherwise Vada will break.Wait until they firm up for 2-3 mins before turning them .Fry till crispy on both sides.

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