RECIPE: BEETROOT VADA
Beetroot Vada is a delicious, crunchy, spicy take on the traditional Sabudana Vada. Vada is fritters and in this case roasted or boiled beetroot is added to the traditional mashed potatoes, spices and soaked tapioca pearls mixture. Ideal snack option, for starters or as a part of a meal not only for fasting days but whenever you want to.
While I’ve deep fried beetroot vada, you can by all means use an appe pan (aebliskiver pan) to make healthier versions or in an air fryer. The whole idea of adding beetroot to the traditional recipe came about when I had extra roasted beetroot in the fridge. I usually make sabudana vada on Ekadashi Fasting but wanted something different for a change. Serve them with your favorite chutney or dip.
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Theme: Superfood Beetroot
This week’s theme was suggested by me. I love including beetroot in as many dishes as possible. In fact whenever I go to the market to shop for fruits and vegetables, the vendors will shout out to buy “mboga ya ndamu”. It means vegetable for the blood. There are still so many beetroot dishes that I want to try out, that hubby calls me a beetroot freak!
Here’s How I Used Beetroots So Far:
- Kids Friendly Sugar Free Beetroot Blueberry Pops
- Steamed Snack – Beetroot Ammini Kozhukkatai
- Healthy Snack – Beetroot Energy Balls
- Delicious Snack – Beetroot Appe
- Tea Time Treat – Beetroot Chocolate Chip Cookies
- Another easy to make Snack – Beetroot Cutlets. In fact I sometimes use them as burger fillers.
- Enjoy a filling salad – Beetroot Mango Feta Salad
- How about adding beetroot to your rice? Beetroot Rice
- Ideal for BBQ parties – Beetroot Carrot Salad
- Dessert Time – Beetroot Halwa
- A warm comforting soup – Beetroot Tomato Soup
- Refreshing healthy drink – Beetroot Tomato Juice
- My All Time Favorite – Beetroot Orange Salad
- Smoothie Time – Banana Beetroot Smoothie
Here is What Fellow Members of Sunday Funday Made Using Beetroots:
- Beet Hummus with Goat Cheese from Amy’s Cooking Adventures
- Beet Salad with Goat Cheese from Making Miracles
- Beetroot Vada from Mayuri’s Jikoni
- Easy Pickled Beets from Food Lust People Love
- Ginger Beetroot and Celery Juice from Cook with Renu
- Kubbah Selek – Semolina Dumpling and Beet Soup from Pandemonium Noshery
- Laal Sabzi /Beetroot Sabzi from Sneha’s Recipe
- Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
- Roasted Beet Salad from A Day in the Life on the Farm
Ingredients Required For Beetroot Vada:
- Potatoes – boiled, peeled and mashed. Best to use the floury kind of potatoes.
- Beetroot – peeled and either boiled or roasted. And then grate it.
- Sabudana – Tapioca Pearls, soaked in water for at least 2-4 hours.
- Green Chillis – finely chopped, add according to your taste.
- Fresh Ginger – minced or paste.
- Cashew Nuts – chopped
- Salt – I have used sendha namak, rock salt.
- Lemon Juice – according to your taste
- Arrowroot or Amaranth Flour – for binding. If you are making these vadas for a non fasting day then you can use chickpea flour, rice flour, oats flour or corn flour for binding.
- Cumin Seeds – jeera.
- Fresh Coriander – chopped
- Oil for deep frying
- Chutney for serving – Green Chutney
- Gluten Free
- Ideal for Fasting Days like Navratri, Ekadashi, etc.
- 1½ cup mashed potatoes about 2 medium potatoes
- ½ cup grated beetroot boiled or roasted
- ½ cup sabudana/ tapioca pearls
- 1-2 green chillis finely chopped
- 1 tsp ginger paste
- 3 tbsp cashew nuts chopped
- 1 tsp cumin seeds
- 1 tsp rock salt
- 1-2 tbsp lemon juice
- 2-3 tbsp amaranth or arrowroot flour
- 2-3 tbsp fresh coriander leaves chopped
- oil for deep frying
- Soak sabudana or tapioca pearls in 1 cup water for at least 2-4 hours.
- In the meantime boil, peel and mash potatoes.
- Also peel, boil or roast beetroot and grate it.
- Transfer the soaked sabudana into a sieve or strainer. Wash gently under running water.
- Transfer them to a kitchen cloth, spread the soaked sabudana and pat them dry.
- Add mashed potatoes, grated beetroot, soaked sabudana in a mixing bowl.
- Add chopped green chillis, ginger, cumin seeds, chopped coriander, salt, chopped cashew nuts, lemon juice and flour.
- Mix the mixture well using your hand.
- Rub your hands with some oil.
- Take about one tablespoonful of the mixture and roll it into a ball. Flatten it slightly between your palms.
- Repeat the above step with the remaining mixture.
- Heat oil in a wok or karai over medium heat.
- Add a small piece of the vada mixture in the oil. If it comes up immediately, the oil is ready.
- Drop a few vada into the hot oil. Lower the heat. Fry turning them over frequently till they appear light golden in colour.
- Remove the vada from the oil using a slotted spoon. Place them on the kitchen towel so it soaks up the excess oil.
- Fry the rest of the vadas.
- Serve them with a green chutney or a yogurt dip.
- Make sure the soaked sabudana are dried well and not watery.
- Amount of flour required will depend on how soft the mixture is.
- Can use water chestnut flour instead of amaranth or arrowroot flour.
- If you are not making the vada for fasting, you can use rice flour, chana flour, oats flour or corn flour.
- For healthier vada, cook them in an appe pan.
- Adjust the amount of chilis and ginger used according to your taste.
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