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# Beetroot Vadai Recipe
## Step-by-step
firstly, in a large bowl take ½ cup chana dal, ½ cup toor dal and 2 dried red chilli.
add enough water and soak for 2 hours.
drain off the dal making sure the water is drained completely.
now transfer the drained dal to the mixi and blend to a coarse paste. pulse and blend to have a coarse texture.
add 1 cup beetroot, ½ onion, 3 tbsp coriander, 2 chilli, ½ tsp ginger paste, few curry leaves, 1 tsp cumin, pinch hing and ¾ tsp salt.
squeeze and mix well until the dal is well combined with everything.
make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
grease hands with oil and prepare small balls, flatten the vada.
and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
also, stir occasionally till until the dal vada turns golden and crisp.
finally, serve **beetroot vadai** hot along with [masala chai](/recipes/chai-recipe-masala-tea-indian-masala-chai-recipe).
## Video
## Notes
* firstly, make sure to squeeze off water from beetroot if there is excess juice.
* also, do not add water while grinding as the dough turns watery.
* additionally, fry on medium flame to get a crunchy bite and golden rich colour.
* finally, **beetroot vadai recipe** tastes great for 2 days when stored in an airtight container.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/beetroot-vadai-recipe-beetroot-vada/](https://hebbarskitchen.com/beetroot-vadai-recipe-beetroot-vada/)
## Step-by-step