Vegetables when used in vada add to its taste. The best pick from my mother’s recipes for vada is her beetroot vada. The sweet taste of the beetroot blends well with the gram, fennel and cumin to make for a great snack. Beetroot is a rich source of potent antioxidants and nutrients.

What you need

Beetroot, medium sized - 4

Onion, medium sized - 1

Split pigeon pea (toor dal) - 200 gm

Red chillies - 6

Fennel - 1 tbsp

Cumin - 1/2 tbsp

Salt - 1 tbsp

Oil – as required

Water- as required

Cooking instructions

Soak pigeon pea for an hour. To the soaked gram add the red chillies, fennel and cumin. Grind to a coarse mixture. Add little water to make a paste. Keep aside.

Shred the beetroot and fry in a pan (without adding oil) for two-three minutes. To this, add finely chopped onions and fry for two minutes. Now add salt and then the ground mixture. Add water if required. It should have a chapathi dough consistency. Now make small balls from this dough. Fry oil in a pan, flatten the balls and fry them until light brown. Serve hot.

Nachammai Subramanian is a homemaker who’s hobbies are reading, cooking and painting.

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