Beetroot RecipeBeetroot vadai recipe

Beetroot vadai recipe

Beetroot vadai recipe – Chettinad special beetroot vadai recipe with step-by-step pictures.

Masala vada with beetroots. I first tasted beetroot vada in my friend’s house in during my school days. It is similar to our Masala paruppu vadai with the addition of grated beetroots. Even if you are not a fan of beetroots, you will love this beetroot vada for sure.
Check out the Vazhaipoo vada recipe too.
 I have updated the step-by-step pictures of the beetroot vada recipe.



Beetroot vada recipe

  Preparation Time : 10 mins + soaking time 1 hr | Cooking Time : 20 Mins |Serves: 20 vadas approx

     Channa dal  1/2 cup
     Toor dal  1/2 cup
     Fennel seeds| sombu  1 tsp
     Red chili  3-4
     Beetroot  1 cup (grated)
     Onion   2
     Salt  as needed
     Curry leaves  to taste
     Oil  for deep frying  




Method with step-wise pictures:

  • Soak both the dals for at least 1 hour along with red chili.
  • Grind along with fennel seeds(sombu)and red chili into a coarse paste.
  • Do not add water while grinding the dals. Just sprinkle a tsp of water if you need it.
  • Mix nicely for an even mixing of spices.
  • Add the grated beetroot, chopped onions, and salt just before making vadais.
  • Mix well.
  • Heat oil in a pan.
  • Take  lemon sized portion of the dough.
  • Flatten a small portion of the vada batter and flatten it.
  • Carefully drop into oil.
  • Always fry keeping the flame in medium.
  • Repeat this for rest of the batter. Take out them when the oil sound subsides.
  • Drain in a kitchen towel.
  • Enjoy hot vadais with a cup of coffee or tea.


  1. A few tbsp of grated coconut can be added while grinding the dal.
  2. Always grind the dal in small batches if making it in bulk.
  3. If you are making it in bulk, add the beetroot and onions in small portions, or else it will ooze out water.
  4. Beetroot vadai pairs well with curd rice and any South Indian meal.

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