Beets Masal Wadai

Hi dears, am sharing one more colorful recipe which I tried yesterday for 4^th day of “Blogging Marathon~16” under the theme “Cooking With Colors”. Today’s Color’s “Purple”. If you think about Pink, Purple first will get only beets in mind right?! Same here  :) yeah without any delay I decided to try Wadai with beets…It’s really excellent by Color and Taste. You can try with Uradal also, already I posted recipe for ,“Cabbage Wadai”  you substitute with Beets!!Hope everybody will love it!!Attracting color for Kids,my kid love these kind of deep fried items a lot!!He was exploring what Amma added in it like that?!Finally he Guessed it :)  Let’s move on the recipe,

Ingredients:

1.Beets/Beetroot-1 cup Shredded

2.Onion-1/2 cup Chopped

3.Green Chillies-2 nos

4.Cilantro/Coriander -1/4 cup chopped

5.Curry Leaves-Few

To Grind:

1. Channa dal-1 cup

2. Garlic-1 nos

3. Fennel seeds-1 teaspoon
4.Salt

Method:

• Soak channa dal in enough water ,drain all water and take that in blender.
• Save 2 tablespoon of channa dal don’t grind it.
• Add fennel seeds, garlic and salt. coarsely blend it. Don’t add water to it.
• Take the mixture in wider bowl, add Shredded beets,Onion,cilantro,curry leaves and green chilly.
• Now add the saved channa dal with it.Mix well in hand. Add oil in kadai for deep frying.Heat it up.

• Drop little wadai Mixture in oil,and check whether the oil is enough heat or not.

                             

• Once oil come to perfect temperature, take a small lemon sized ball. Flatten in it palm and directly drop in to the oil.(Add 3-4 wadai in a time.Depends upon the size of kadai, You can add more or less)
• Allow to fry for 1 min then flip the wadai,fry till gets crisp in both the sides.
• That's it Crispy Colorful wadai's ready now!!

Note:

• Beets by itself have some salty taste.So don't add more salt,check and adjust it.
• Drain the water from  channa dal completely,beets and onion will lose some water.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16