Name: Beetroot Kola Urundai/ Beetroot Balls recipe by Priya Tharshini at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: Toor dal - 1/4 cup; Turmeric - 1/2 Tsp; Salt - 1 tsp; Onion - 1/4 cup; Channa dal - 1/4 cup; Garlic - 1/4 cup; Sombu - 1 tsp; Cumin seeds - 1 tsp; Red chilli - 2; Coconut - 4 tbsp; Grated Beetroot - 1 cup; Oil - for deep frying; Roasted gram dal - 2 tbsp; Water- for soaking dal

ABOUT Beetroot Kola Urundai/ Beetroot Balls RECIPE

Kola Urundai is a popular Chettinad snack or side dish variety that is traditionally made with meat. Bored of making vada and thought of making this with beetroot.

Ingredients Serving: 3

Toor dal - 1/4 cup
Turmeric - 1/2 Tsp
Salt - 1 tsp
Onion - 1/4 cup
Channa dal - 1/4 cup
Garlic - 1/4 cup
Sombu - 1 tsp
Cumin seeds - 1 tsp
Red chilli - 2
Coconut - 4 tbsp
Grated Beetroot - 1 cup
Oil - for deep frying
Roasted gram dal - 2 tbsp
Water- for soaking dal

Instructions

Wash & soak both the Toor dal and channa dal together for minimum 1 hour. Then drain the water completely.
Drain the soaked dal along with salt and turmeric.Grind it in a mixie jar using pulse mode. Do not add any water.
The mixture will be coarse after grinding. Transfer the mixture to a mixing bowl.
Add in the onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the without adding any water.
Then add the fresh shredded coconut and grind it coarsely. Transfer the mixture to the bowl along with dal paste. Then add the grated beetroot.
Mix well. Take 2 tbsp of roasted gram dal in a blender to a fine powder. Add it to the bowl & Mix well.
Divide it into equal sized balls. Heat the oil for deep frying. Once the oil is hot drop the balls into it slowly. Cook the oil in low flame.
Cook all sides by turning at regular intervals. Once done remove from oil and add it to the paper towels. Repeat the process to cook all balls.
Beetroot balls are ready to serve.

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