Chef comments: Beerroot vada recipe by Lavanya Kasinathan is very tasty preparation and a very good dish to be had as a snack The same can also be had as a ‘farsaan’ along with rice, dal and a vegetable. My compliments on the recipe!
Executive Chef, Taj Krishna
Beetroot, shredded into small pieces: 2
Onion, cut into small pieces: 1
Turmeric: 1/2 tsp
Curry leaves: A few
Coriander leaves: A few
Toor dal: 160 gm
Black gram: 1 tbsp
Chana dal: 1 tbsp
Saunf: 1/2 tsp
Cumin: 1/2 tsp
Red chillies: 3
Soak toor dal, black gram and chana dal in water for two hours. Then, grind saunf, cumin, red chillies and salt. Then to this add the toor dal, black gram, chana dal and salt and grind again.(Don’t add water when you grind and leave it at a little coarse consistency.) After grinding keep it separately.
Add onion, curry leaf, turmeric and coriander to the ground paste and mix well. Then add the shredded beetroot to this and mix well.
Make small balls or flat square shapes of your liking from the above paste and deep fry them in oil.
Congratulations, Lavanya Kasinathan! You have won a gift voucher from 24, Letter Mantra.
Please contact MetroPlus on 66667587 between 12 noon and 5 p.m. to collect your voucher and come with your photo identity.
Recipe contest Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best. The winner will walk away with a gift from 24 Letter Mantra, the organic shop.
E-mail to: firstname.lastname@example.org on or before March 4.
Your entry should have your address and contact number.