Beetroot paruppu vada

I was having an unexpected guest for tea. I thought of making somethineg new. Tried this yummy, crispy vada.  I soaked yellow split daal for  half an hour  in medium hot water.  Soak this for an hour in normal water if you are having enough time to make.

I was having beetroot in the fridge. So grated that and made this vadai with in 45 minutes.

Let us see how to make this crispy eveninkg snack.

Preparatioin time approximately. 45 minutes.


  • 1/2 cup Yellow split gram daal or channa daal.
  • 1/4 cup  grated beetroot.
  • 10 red chillies. .( i used less spicy)
  • 1/2 tsp asafoetida powder or a small piece of stone asafoetida.
  • few curry leaves.
  • 1/2 tsp fennel seeds or saunf.
  • salt to taste.
  • oil for deep frying.


Soak the split yellow dall in mild hot water for 30 minutes or in normal water for 1hour along with red chillies.

If you are using stone asafoetida soak it in 1tbsp hot water.

Do not soak the daal more time. If you are using channa daal soak it for 30 minutes in normal water.

In a small mixer grinder jar add soaked red chillies, fennel seeds and stone asafoetida or powder. Grind it. Do not add water.

Drain the water completely from daal. Put this in a small mixer grinder jar. Pulse it for 30 seconds. Then again do for another few seconds. Do not over grind. It should cursh the daal. Not grinding like paste.

Do not add water at all.

Take out from the jar and put in a bowl . Add chopped curry leaves , grated beetroot and salt. Mix it well.

Make small balls out of this batter. Press with you hands to  make round shape. Deep fry in hot oil.

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2 Comments Add yours

  1. Megala says:

    Looks so beautiful!

    Liked by 1 person

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