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Beetroots - 250 gm
Channa dal - 125 gm
Cashew nuts - 50 gms
Onion - 1
Coriander leaves  - small bunch
Ginger - small piece
Green chillies - 7-8
Garam masala - 1/4 tsp
Salt to taste
Baking soda -  a pinch
Oil for frying


  • Peel and grate beetroots finely. Fry the dal in little oil to a golden colour and grind to a paste.
  • Fry the cashew nuts in little oil and grind coarsely.
  • Grind green chillies and ginger to make paste.
  • Now mix grated beetroot, dal paste, cashew nuts, chopped onion, ginger chilli paste and salt in a pan and cook over a slow fire till the moisture is absorbed and the mixture becomes thick. Remove from fire and let it cool.
  • Add soda and knead to a smooth paste.
  • Take some dough and make round vada, do the same with remaining dough.
  • Deep fry in oil till golden brown.
  • Serve with chutney.
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