Beetroot Vadai:

Crispy, Delicious Fritters to Soothe All Winter Jitters

Even a proven beet cynic like me adores these delicious, crunchy vadais (singular vadai). If you’re looking for a great way to make everyone, including kids, consume beets, then look no further than my grandmother’s go-to beetroot vadai recipe. Made with lentils and fried to a crispy golden-brown, these vadais are quick to put together. Plus, beets have numerous health benefits, including improved blood flow, reduced blood pressure, great vitamins, and essential nutrients. TO PREPARE: Soak the chana daal and toor daal for a couple of hours. Mix ingredients (daal, chilis, flour, beets, spices, and ginger), and grind in a blender for 2-3 minutes so the mix is still coarse and not too soft.

To fry: Heat oil in a pan. Once it is ready, take a small lime-sized ball of vadai dough in your palm and flatten it. Drop it in the oil. Stir until the vadai is cooked crisp and golden.

To bake: Preheat oven to 350˚F. Shape vadai and place on a baking sheet. Bake for 20-25 mins until all are crisp.

Any great beet recipes? Share with editorjaanu@thehappyherald.org!