Beetroot Vadai

I got this recipe from my friend in Facebook Sarala. Thanks. First time did baking of the vadai. My son was doubtful about the taste and the crispyness of it. It came out to be pretty good. Thanks my friend!

Bengal Gram Dhal - 1 Cup
Beetroot - 1 (medium size. scrap the skin and grate it)
Red Chilli -2
Fennel Seeds - 1/2 Tablespoon
Asafoetida- 1/4 teaspoon
Ginger - 1 Inch
Garlic - 4 pods
Olive Oil- 2 tablespoon
Red chilli powder - 1/2 teaspoon
Chopped Onion - 1/2 Cup
Chopped Curry Leaves and Coriander leaves - 1 tablespoon


Soak Dhal and Red Chilli for 1 hr 30 mins
Grind Ginger, Garlic, Fennel Seeds, Soaked Red Chilli (take out chilli alone), asafoetida, 1/4 cup of beetroot and grind well
Add Soaked Dhal and grind to coarse paste
Add salt, Onion, oil. Chopped Curry Leaves and Coriander leaves and mix well
Put aluminium foil in a baking tray. Apply Non Stick spray
Take gooseberry size ball and flat out on the foiled baking tray
Bake it at  200C for 25 mins
Ready to serve. Enjoy without any guilt