I don’t mind consuming deep fried foods once in a while. In fact as a family, some of our best loved food is deep fried – its a affliction that has been ingrained for generations – specially on my appa’s side. I must say that none of this love, that is unsullied by feelings of guilt, has transformed us into bulging balloons. We like to follow the famed and much difficult mid path in our food consumption – we’re neither on a “no fat””no deep fried” diet, nor are we on a gluttonous binge.
Beetroot Carrot Vadai is a deep fried sweetish savoury vadai (south indian fritters?) loaded with the joy of biting into a crunchiness that leads to a melting softness. It yummy in every way that you can possibly imagine. A sweet, a savoury, a dessert, a snack – all rolled into one.
Ingredients
- Beetroot – 2 cups (Grated)
- Carrot – 1 cup (Grated)
- Ginger – 1 inch pieces (minced into pieces)
- Coriander – 6-8 twigs (finely chopped)
- Gram Flour – 1 cup
- Rice Flour – 1 cup
- Chilli powder to taste
- Salt to taste
- Ghee – 1 tbsp
- Oil to deep fry
Method
- Mix the grated beetroot, grated carrot, minced ginger, finely chopped coriander, salt and chilli powder.
- Add Rice flour and Gram flour and combine by hand. DO NOT add any water while making the dough. Grated Beetroot has enough water content that is needed to bring the flours together into a dough. You should be able to form a small ball with the resulting dough. The dough should not be watery. Add some more rice flour and gram flour in equal quantities if the dough feels wet and is not well combined. Add the ghee and combine well with the dough.
- Heat oil on a medium flame in a deep bottomed vessel. Take a small, approximately inch sized portion of the dough. Pat into a round thin disc. Make four or five such round discs.
- Drop the discs into the oil and fry till the sound subsides. Drain oil from the vadas and take out into a perforated vessel. Proceed with the rest of the dough. Adjust flame from low to medium, ensure that oil remain at a uniform temperature and does not get too hot that it starts smoking. Remove any particles, if there are any, after frying each batch.
- Transfer the vadas to a serving dish lined with kitchen paper.
- Serve with chutney or sauce of your choice.
Beetroot Carrot Vadas – crisp on the outside, soft inside – for the Recipe Marathon.
Check my fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani
Yummy Beetroot vadai. It is long since I made it and now ur vadai has reminded me of it. Nice the vadais are very tempting
I agree dear. once in while deep fried food is fine to have. Anyway homely deep fried will still be better then outside one. this kind of vada is new to me. but wud be very tasty that I can guess :D.
I prepared just with beetroot, never with carrot, must try this version..tempting one n eyecatching clicks…awesome Lakshmi..
Beetroot carrot vadai looks yum and delicious…loved the color 🙂
Lovely.I have never tried beets in such snacks.Usually I make with cabbage and carrot,though now I avoid that too out of laziness and citing health reasons for deep frying .Your pic esp the second one is making me want to try them.Lovely
Oh yes i too don’t mind having deepfried food.
Love the colour of the vadas.
It is just today hubby was sayying that it is long ago i made vada , the normal ones. I have to cofess i make them with gits packets.
lovely presentation lakshmi…..loved the color and its nice shape…….
Looks colorful n healthy too.
Like the 2nd pics, love the colour of beets. Looks yummy, very innovative Lakshmi.
Lakshmi:
This sounds like a fabulous recipe. I do enjoy fried foods, but only rarely. and you are right – these are some of our favs.
I like this combination of beet and carrot – two of my favorites veges. And they are so full of nutrients. if you use canola oil for cooking, that will make it more healtheir (or rather less heart harmful!)
Heh – we may be stopping by Chennai in Dec. If you have the time we should meet (at Saravanna Bhavan, perhaps?) :-))
Arun
they look perfect. I love it when we add beetroot to anything cause of the color
What a lovely color! Just amazing.
fantastic photos lakshmi! just can’t get myself to fry – but would happily share when you make it next! 🙂
Hi…
This is a one healthy snack. Looks so good. Lovely color. YUM! Will try it soon.
good combination vada.itz tempting will try soon..receive friendship award from my blog
Lovely colour..I too agree..sometimes,we do need to relish these deep fried goodies..!!
I love such vadai and cutlets. The pics have come out very well. I could just have them with tomato sauce 🙂