Beetroot Vadai Recipe

Ingredients:
Chana Dal - 1 cup
Dried Red Chillies - 1 to 2, kept whole
Cumin Seeds - 3/4 tsp
Fennel Seeds - 1/2 tsp
Beetroot - 1/4 cup, finely shredded
Onions - 1 1/2 cup, finely chopped
Coriander Leaves - 1/2 cup, chopped
Fresh Ginger - 1 tblsp
Green Chillies - 2, finely chopped
Salt - 1/2 tsp
Oil for deep frying

Method:
1. Wash the dal and soak it in about 2 cups of water for 2 to 3 hours.
2. Drain and grind the dal with the red chillies, cumin seeds and fennel seeds in a blender, gradually adding a little water as required to make a thick batter.
3. Transfer to a large bowl.
4. Add the beetroot, onions, coriander leaves, ginger, green chillies and salt to the batter.
5. Mix well.
6. Take about 1 tblsp of the batter and form a ball.
7. Flatten with your fingers into a round shape.
8. Heat the oil in a kadai.
9. Drop a drop vadai at a time and fry till golden brown.
10. Remove from oil using a slotted spoon and drain.
11. Serve hot with chutney.