Ingredients:

• 2-3 – medium Beetroots
• 1/2 cup – Channa dal
• 1/2 cup – Toor Dal
• 1 – medium Onion
• 4-5 – Red Chillies
• 1 tsp – Saunf
• 1 tsp – Jeera
• Curry leaves
• Salt to taste
• Oil for deep frying

Method:

1. Soak dal for 1 hour and grind coarsely with chillies, saunf, jeera, salt and a little water.
2. Grate the beetroot.
3. Add finely chopped onions, curry leaves and ground dal mix to the grated beetroot.
4. Make vadas and deep fry till crisp. Serve hot with any rice dish.

Recipe courtesy of Kalyane