Beetroot dahivada

Name: Beetroot dahivada
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 100 gms Moong dal; 100 gms Urad dal; 1/2 cup Beetroot chunks; 1 inch stick Ginger; 2 Green chilli; Salt to taste; 1 tsp Cumin seeds; Oil for frying; 2 tbsp Tamarind chutney; 2 tbsp Green chutney; 1 tsp Red chilli powder; 1 tsp Roasted cumin seeds powder; 1 tsp Black salt; 100 gms Coriander leaves chopped; 2 cup Thick curd

Mukti Sahay @muktivijay_203

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Mukti Sahay @muktivijay_203

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Ingredients

30 mins

8 servings

100 gmsMoong dal
100 gmsUrad dal
1/2 cupBeetroot chunks
1 inch stickGinger
2Green chilli
Salt to taste
1 tspCumin seeds
Oil for frying
2 tbspTamarind chutney
2 tbspGreen chutney
1 tspRed chilli powder
1 tspRoasted cumin seeds powder
1 tsp Black salt
100 gmsCoriander leaves chopped
2 cupThick curd

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Steps

30 mins

1

Wash and soak the moong dal ,urad dal for 3-4 hours and now add beetroot chunks,green chilli and ginger and grind to a fine paste. Beat the batter very well till light and fluffy
2

Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until pink in color. Simmer it after we put all the vadas and cook in a medium flame until done.
3

Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
4

Beat the curd and add beetroot paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas.
5

Sprinkle red chilli powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney.