Sprouted green mung dhal and beetroot snack - Preparation time 15 mins
I was wondering how to include beetroot in food other than dry curry, rasam and chips. I soaked whole green mung dhal to make sundal. I prepared sundal with half the quantity of mung dhal and with remaining green mung dhal i tried making this vadai,
It was good with the taste of ginger, beetroot and chili. When consumed hot it will be crispy in outside and soft inside.
Ingredients:-
Soaked green mung dhal - 1 cup
Ginger - small piece
Green chili - 1
Red chili powder - 1/2 tsp or to your spice level
Salt - to taste
Saunf - 1 tsp
Beetroot - 1 small size (peeled and grated)
Oil - To deep fry
Onion - 1/2 finely chopped (optional)
Preparation method:-
In a mixer grind the soaked green mung dhal along with saunf, ginger and green chili.
Take a bowl. Add the grated beetroot, salt, red chili powder (according to your spice level), ground mung dhal.
Mix all the ingredients well and check the taste of the dough and adjust accordingly.
Heat the oil and keep in low flame. Make small balls using the mung dhal and beetroot vadai mixture and keep.
In the hot oil flatten the ball and slowly drop into the oil. After few mins when vada is cooked one side turn and cook the other side.
When vadai become reddish brown remove. Serve hot,healthy and tasty vadai.
I was wondering how to include beetroot in food other than dry curry, rasam and chips. I soaked whole green mung dhal to make sundal. I prepared sundal with half the quantity of mung dhal and with remaining green mung dhal i tried making this vadai,
It was good with the taste of ginger, beetroot and chili. When consumed hot it will be crispy in outside and soft inside.
Ingredients:-
Soaked green mung dhal - 1 cup
Ginger - small piece
Green chili - 1
Red chili powder - 1/2 tsp or to your spice level
Salt - to taste
Saunf - 1 tsp
Beetroot - 1 small size (peeled and grated)
Oil - To deep fry
Onion - 1/2 finely chopped (optional)
Preparation method:-
In a mixer grind the soaked green mung dhal along with saunf, ginger and green chili.
Take a bowl. Add the grated beetroot, salt, red chili powder (according to your spice level), ground mung dhal.
Mix all the ingredients well and check the taste of the dough and adjust accordingly.
Heat the oil and keep in low flame. Make small balls using the mung dhal and beetroot vadai mixture and keep.
In the hot oil flatten the ball and slowly drop into the oil. After few mins when vada is cooked one side turn and cook the other side.
When vadai become reddish brown remove. Serve hot,healthy and tasty vadai.
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