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Beetroot Masala Vada

Ingredients
:
Channa dal – ½ cup
Tuar dal - ½ cup
Water - 3 cups (for soaking)
Rice flour – 1 tablespoon
Salt – 1¼ teaspoon 
Beetroot - 1 mid sized (grated)
Onion - 1 mid sized (finely chopped) 
Curry leaves – 10
Red chillies – 3 to 4
Fennel seeds – 1 teaspoon
Ginger - ½ inch piece (finely chopped)
Garlic –1 big clove (finely chopped)
Oil – for deep frying 

Makes: 10 to 15 Vadas approx.

Method:

  1. Soak channa dal & tuar dal together in water for 2 to 3 hours.
  2. Drain excess water and take out a handful of dal and keep aside.
  3. Grind the remaining dal in mixer grinder along with red chillies & salt to a coarse texture (do not use water).
  4. Add this ground dal mixture to a bowl & add chopped curry leaves, rice four, grated beetroot & finely chopped onions & mix well.
  5. Make small lemon sized balls and flatten between greased palms & drop in hot oil and fry until golden brown.

http://www.sowpernica-samayal.com/snack-varieties/masala-vada-aka-masalvadai?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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