Beetroot Dahi Vada

Beetroot Dahi Vada

 

Serving - 13

 

INGREDIENTS

Spilt white lentils - 200 grams

Water - 500 milliliters

Beetroot -  50 grams

Water - 50 grams

Curd - 450 grams

Water - 50 milliliters

Salt - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Powdered sugar - 1/2 teaspoon

Beetroot - 50 grams

Cumin seeds - 1 teaspoon

Ginger - 1 1/2 tablespoon

Green chili - 1 tablespoon

Water - 60 milliliters

Salt - 1 teaspoon

Oil - for deep frying

Water - 1 litre

Salt - 1/2 teaspoon

 

 

( For chutney )

Tamarind pulp - 150 milliliters

Salt - 1/2 teaspoon

Black salt - 1/2 teaspoon

Red chilli - 1 teaspoon

Cumin powder - 1 teaspoon

Ginger powder - 1 teaspoon

Jaggery - 40 grams

 

 

( For Assembling )

Soaked vada

Prepared curd

Red chili powder

Prepared tamarind chutney

Crushed papdi

Sev

Coriander

 

PREPARATION

  1. In a bowl, add 200 grams spilt white lentils and 500 milliliters water.
  2. Soak it overnight.
  3. Take 50 grams beetroot in a bowl and add 50 milliliters water.
  4. Transfer it to a blender and blend to a smooth puree.
  5. In a bowl, add 450 grams curd, 50 milliliters water and whisk until the mixture is lumps free.
  6. Now, add blended beetroot mixture, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/2 teaspoon powdered sugar and mix it properly. Keep aside.
  7. Now, take soaked white lentil, 50 grams beetroot, 1 teaspoon cumin seeds, 1 1/2 tablespoon ginger, 1 tablespoon green chili and  60 milliliters water.
  8. Transfer it in blender and blend to a smooth paste .
  9. Now, take out blended mixture in a bowl, add 1 teaspoon salt and mix until the batter becomes fluffy.
  10. Now take a spoonful of batter and pour it carefully in the heated oil and fry until crispy.
  11. In a bowl, take 1 litre water, 1/2 teaspoon salt and add fried vada’s.
  12. Soak them for 10 minutes.
  13. In a pan, add 150 milliliters tamarind pulp, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon dry ginger powder, 40 grams crushed jaggery and mix well.
  14. Cook it on low heat until the chutney becomes thicken.
  15. For assembling, take a soaked vada in a plate, pour prepared curd, sprinkle some red chili powder, 1/2 teaspoon prepared tamarind chutney.
  16. Top it with crushed papdi and sev.
  17. Garnish it with coriander .
  18. Serve immediately.