Monday, June 16, 2008

Beetroot Vadai


Beetroot shredded - 1cup
Onion - 2no
Channa dhal - 2cup
Dry red chilli - 3nos
Hing - little
Curry leaves - 10nos
Sombhu - 1 or 2tsp
Garam masala powder - 1/2tsp
Salt - little
Oil - to fry

1. Soak channa dhal for 1hour. Keep a handful of channa dhal in a basin and grind the remaining adding hing, salt, dry red chilli. Try not to add water.
2. To the channa in the basin add the grinded paste, shredded beetroot, diced onions, sombhu, garam masala powder and curry leaves. Mix thoroughly.
3. Keep oil in a kadai and switch on the stove.
4. Take lemon sized small balls of the dough and flatten it. Drop it into heated oil. Turn sides and remove when done. Serve hot with tomato sauce or chutney.

1 comment:

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