In this episode of Mother's Recipe, let's learn how to make Beetroot Vada at Home
Beetroot Vadai Recipe | How To Make Beetroot Vada | Beetroot Masala Vada | Chettinad Beetroot Vada | Beetroot Tikki Recipe | Beetroot Pattice | Beetroot Kebab Recipe | Snacks For Coffee Time | Snacks For Tea Time | Beetroot Cutlet | How To Make South Indian Masala Vada | How To Make Vada | Healthy Snacks Recipe | Beetroot Kola Urundai Recipe | Easy Snacks at Home | Quick Snacks | Rajshri Food
Beetroot Vada Ingredients:
1 cup Chana Dal
1 cup Water
4 Dried Red Chillies
2 tbsp Rice Flour
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
1 tbsp Salt (as per taste)
3 Green Chillies (finely chopped)
1 tsp Ginger-Garlic Paste
1 Onion (finely chopped)
1 cup of grated Beetroot - (2 small beetroots)
2 tbsps of Green Coriander Leaves
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About Vada
Vada is a category of savoury fried snacks native to South India. Vadas can be described variously as fritters, cutlets, or dumplings. Alternative names for this food include vadai, vade, and bada.[8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold unlike the Aloo Tikki.
The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).
Vadai (Vada) may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value.
Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. They are served with a variety of dips including sambar, watery or dry chutneys and dahi (yogurt, often called "curd" in Indian English).