Ingredients:

• 1/2 cup – Channa dal
• 1/2 cup – Toor Dal
• 1/2 tsp – Fennel seeds
• 5 – Red Chilli
• 1 cup – finely grated Beetroot
• 2 – finely chopped Onion
• 1/4 tsp – Asafoetida
• Salt to taste
• Few Curry leaves
• Oil for Deep frying

Method:

1. Soak both the dals for 2 hours along with red chilli.
2. Grind along with fennel seeds, curry leaves and asafoetida.
3. Do not add water while grinding the dals. Just sprinkle a tsp of water if needed.
4. Grind this into a coarse paste.
5. Mix well, add the grated beetroot, chopped onions and salt just before making vadais.
6. Heat oil in a kadai and maintain uniform temperature in medium flame.
7. Flatten a small portion of the vada batter and carefully drop in oil.
8. Drain in a kitchen towel.
9. Recipe courtesy: Jeyashri’s Kitchen