Beetroot vada is made with beetroot, tuvar dal, chana dal & curry leaves. Beetroot is a super-storehouse of both vitamin C and iron. Both are essential elements for health.
Vitamin C is water soluble, which means it leaches out of veggies when you cook them in water. So the easiest way to get your combo-fix is to eat raw beetroot.
Incidentally, young beetroot leaves are a better source of iron than spinach. The roots are a good source of many other vitamins and minerals, including folic acid, phosphorous, magnesium. Consumption in the raw form is more beneficial.
Ingredients:
Chana dal - 1/4 cup
Pigeon pea dal - 1/4 cup
Fennel seeds 1/2 tsp
Red/green chilli 1 each
Fresh ginger - 1 small piece
Grated beetroot 1/2 cup
Asafoetida 1/4 tsp
1/2 tsp Black pepper
salt as per taste
Curry leaves - 1 sprig
1 tsp rice powder
coriander leaves chopped -1/4 cup
oil for frying
3 tbspcabbage shreded
1 tbsp capsicum strips
1 tsp oil
salt
pepper powder
Method:
Wash and soak both the dals in enough water for one hour with red chilli
drain the water from the dal and keep aside.
Put in the mixer the green chilli, fennel seeds, ginger, curry leaves and asafoetida and crush it for a minute
now add the drained dal, black pepper in it and make a coarse paste out of it.
add the grated beetroot, salt, coriander leaves, rice flour and mix well.
Heat oil in kadai.
take a lemon sized ball of batter in your hand and flatten them and directly slide them in the hot oil.
Fry the vadas in medium flame.
remove when browned and drain it on a kitchen paper towel.
Heat oil in a kadai, add the cabbage, capsicum, salt and stir fry for few seconds in high flame. it should be crunchy.add pepper powder and transfer it into a plate.
serve hot with sauce, mint and coriander chutney green-chutney-coriander-chutney.html or coconut chutney and with the sauted capsicum and cabbage.
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| Beetroot vada |
Vitamin C is water soluble, which means it leaches out of veggies when you cook them in water. So the easiest way to get your combo-fix is to eat raw beetroot.
Incidentally, young beetroot leaves are a better source of iron than spinach. The roots are a good source of many other vitamins and minerals, including folic acid, phosphorous, magnesium. Consumption in the raw form is more beneficial.
Ingredients:
Chana dal - 1/4 cup
Pigeon pea dal - 1/4 cup
Fennel seeds 1/2 tsp
Red/green chilli 1 each
Fresh ginger - 1 small piece
Grated beetroot 1/2 cup
Asafoetida 1/4 tsp
1/2 tsp Black pepper
salt as per taste
Curry leaves - 1 sprig
1 tsp rice powder
coriander leaves chopped -1/4 cup
oil for frying
3 tbspcabbage shreded
1 tbsp capsicum strips
1 tsp oil
salt
pepper powder
Method:
Wash and soak both the dals in enough water for one hour with red chilli
drain the water from the dal and keep aside.
Put in the mixer the green chilli, fennel seeds, ginger, curry leaves and asafoetida and crush it for a minute
now add the drained dal, black pepper in it and make a coarse paste out of it.
add the grated beetroot, salt, coriander leaves, rice flour and mix well.
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| vada batter |
Heat oil in kadai.
take a lemon sized ball of batter in your hand and flatten them and directly slide them in the hot oil.
Fry the vadas in medium flame.
remove when browned and drain it on a kitchen paper towel.
Heat oil in a kadai, add the cabbage, capsicum, salt and stir fry for few seconds in high flame. it should be crunchy.add pepper powder and transfer it into a plate.
serve hot with sauce, mint and coriander chutney green-chutney-coriander-chutney.html or coconut chutney and with the sauted capsicum and cabbage.
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