April 25, 2012

Beetroot Moongdal Pakoda

One beetroot was sleeping in my refridgerator for a long time. Lasttime when I made beetroot poriyal, it was left with me at end as noone had interest. An idea striked suddenly and they were transformed to pakodas shorlty. My usual pakoda are made of onion and gramflour. This is very different as it is made with moongdal and had the slight sweetness of beets. In fact I thought it was a healthy pakodas though being deepfried.


Beetroot - 1, shredded
Onions - 1, thinly sliced
Chopped Curry leaves, coriander leaves - 2 tbsp
Oil - to deep fry

To coarsely Grind:

Yellow Moong Dal - 1/2 cup (soak for 1 hr)
Fennel seeds - 1 tsp
Red chilly - 1
Ginger - 1 inch, thinly sliced,chopped
Garlic - 3 crushed into pieces


1. Wash the soaked moong dal and grind coarsely with fennel seeds, ginger, garlic and Red chilly. Please grind without any water.

2. To this add the beetroot, onions, curry and coriander leaves. Mix salt to this.

3. Heat oil in a pan. Make small balls and drop in the hot oil slowly.

4. Cook it medium heat, till cooked on all sides.

5. Drain the oil well and serve hot.

I am sending this recipe for "Only" Snacks And Starters event happening at Vegetarian Tastebuds


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