Ingredients
1 cup grated beetroot
2 cups chana dal or split chickpea lentils, soaked for 6 hours
2 tbsp suji or semolina, optional
2 tbsp finely chopped sambar onions or shallots
1 tsp finely chopped green chilies or to taste
1 tsp finely chopped ginger
Few curry leaves, finely chopped
salt to taste
Oil for deep frying OR fry n air fryer
For the coconut chutney
1 cup grated fresh coconut
1 tbsp dahlia or broken wheat
1 green chili or to taste
1 tsp grated ginger
1 tbsp chopped green coriander leaves
Salt to taste
1 tsp mustard seeds
1 tbsp oil
Few curry leaves finely chopped
1 dried red chili split
Method
For the wadas
Drain the water well and coarsely grind the chana dal.
Squeeze the excess water from the beetroot and keep aside.
In a bowl, mix the ground chana dal, beetroot.
Add the shallots, chilies, ginger, curry leaves, salt and mix well.
Check the consistency of the batter by making small balls and see if it holds shape.
If not, add the semolina to make the batter thicker.
Heat oil in a heavy-bottomed frying pan or kadhai.
As the oil heats, take small balls and flatten with your palms to make vada
Drop them into the oil and fry in batches.
Fry on both sides till cooked through and crisp.
Drain onto a tissue or paper towel-lined plate.
Serve hot with coconut chutney
For green coconut chutney
Grind the coconut, dahlia, green chili, ginger, dhania in a blender/mixer to a fine paste, add salt and pour into a serving bowl.
In a small kadhai, heat the oil for a minute and add the mustard seeds.
When it splutters, add the curry leaves, red chili.
Pour the tadka into the chutney, mix and serve.