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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Camilla M Mann
May 9, 2021 at 4:00 pm
Vada is completely new to me. I can’t wait the try it. Thanks for hosting this week’s event.
May 11, 2021 at 11:08 pm
Thank you so much Camilla. Please do try the recipe.
May 9, 2021 at 5:18 pm
This a just beautiful vada with vibrant pink !
May 9, 2021 at 11:40 pm
May 10, 2021 at 2:31 am
Thanks for hosting Mayuri. I’m excited to have a new recipe for the next time I have leftover beets.
May 11, 2021 at 11:07 pm
Thanks Wendy, it was pleasure to host and loved all the recipes. If you don’t want to deep fry them, can also cook them as pattis.
Rebekah R Hills
May 10, 2021 at 5:18 am
This looks tender and so full of flavor!
May 11, 2021 at 11:06 pm
Thanks Rebekah, yes they tend to be tender but crispy too when piping hot.
May 12, 2021 at 8:45 am
Absolutely love these delicious vadas. They are such a lovely pink and definitely yum. I will try them when I next get some beets.
May 12, 2021 at 4:00 pm
Thank you so much Archana. Enjoy when you try the beetroot vadas.
May 13, 2021 at 4:05 pm
Wow, what a delicious way to add colour, and some healthy beet to your diet. This will even look so appealing on the party table, and now I am imagining all the natural food veggies (colours) I can use here and have a colourful platter. Lovely Vadas,
May 13, 2021 at 10:13 pm
Thank you so much Renu, I was pleasantly surprised how the color of the Vadas turned out and tasty too. Yes, natural colors are the best.
May 19, 2021 at 9:39 am
Gluten Free, Vegan, Ideal for Fasting Days this beetroot vada sounds perfect for those days when you crave to eat fried stuff.
My kiddos don’t prefer to have beets in salad Mayuri, so this is a great way to make them eat beets.
May 19, 2021 at 9:34 pm
Thank you so much Lata. Please do try out the recipe and will appreciate a feedback.
May 20, 2021 at 5:31 pm
This recipe came in at the perfect time. I am just harvesting my garden beets and I could not resist this recipe. We loved it and I also added some of the fresh beet leaves along with the rest of the ingredients. Thanks for the recipe.
May 21, 2021 at 9:48 pm
Thank you so much Sandhya, adding beet green too is an awesome idea. Will add some when I get beet with greens.
May 21, 2021 at 2:18 am
Such vibrant and delicious looking beet vada. What a great idea to add beets to this recipe. Will have to try this for the kids.
May 21, 2021 at 9:47 pm
Thank you so much Pavani.
May 21, 2021 at 2:25 am
Beetroot vada looks so delicious. Will definitely try this recipe when I harvest beets from my garden. Pink and fried snack will attract for sure 🙂
May 21, 2021 at 9:47 pm
Thank you so much Uma.. lucky you, you get to harvest your own produce.
May 21, 2021 at 7:32 pm
Beetroot vada looks tempting mayuri ji! That gorgeous color of pink, just wow! We love beets at home, would definitely love to try this scrumptious vada sometime!!
May 21, 2021 at 9:46 pm
Thank you so much Priya, please do try out the recipe.
May 21, 2021 at 9:30 pm
Beetroot vadas look oh so beautiful with that vibrant color ! Even fussy eaters would not be able to resist these beauties.
May 21, 2021 at 9:45 pm
Thank you so much Poonam.
May 21, 2021 at 9:46 pm
Beetroot vada looks so beautiful and very inviting. I love the addition of sago pearls in the recipe along with potatoes. They must have given a wonderful taste to these vada.
May 21, 2021 at 9:51 pm
Thank you so much Sapana. Sabudana definitely adds a crunch.
May 22, 2021 at 11:33 am
Such a colourful & vibrant looking vada with that gorgeous pink hue and some healthy beet to your diet. I too like to add sago pearls in some vada as they give a different texture & look to the vada! Lovely vadas!
May 22, 2021 at 3:35 pm
Thank you so much Padma.
June 13, 2022 at 8:46 am
This is such a bright and colorful.twist to sabudana wada . Love the color of beetroot juice that has come out so well after deep frying .
June 13, 2022 at 4:28 pm
Thank you so much Priya. Have added beetroot puree which contributes to the colour.
Jayashree. T. Rao
February 14, 2023 at 1:57 am
Adding beetroot to the sabudana vada is a good idea, cant wait to try it. They are looking so beautiful.
February 22, 2023 at 8:22 pm
Thank you so much Jayashree.
February 15, 2023 at 11:32 pm
fabulous , colourful way to include beets for kids and adults alike, I like that these can be air fried or made in paniyaram pan too ..
February 22, 2023 at 8:18 pm
Thanks Kalyani. I’ve yet to try air frying them.