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

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.