Beetroot Kola Urundai is a very popular Chettinad snack made with lentils, spices and beetroot. It can be had as a tea time snack or as a side dish. Traditionally it is deep fried but I have used the paniyaram pan to fry it. It is very easy to make and tastes delicious. As we have not deep fried, it is healthy and guilt free. Today we will learn how to make Chettinad Style Beetroot Kola Urundai following this easy recipe with step wise pictures.
Wash and soak bengal gram dal (chana dal in Hindi, kadalai paruppu in Tamil) in water for 1 1/2 – 2 hours.
After 1 1/2 – 2 hours – Drain the water completely and grind it coarsely with green chillies, ginger-garlic paste, 1/2 tsp fennel seeds and salt needed, without adding water.
Add finely chopped onions, coriander leaves, a sprig of tender curry leaves and 1/2 tsp fennel seeds.
Add grated beetroot (use a fine grater to grate the beetroot ) I did not do that, so found it difficult to make balls. If there is water in the grated beetroot, squeeze out the water before adding it to the ground dal.
Mix all the ingredients well and check for salt. Divide the mixture equally and make small smooth balls from it. If you are unable to make balls, you can add a little rice flour. Note – Once you add beetroot, you should make balls and fry the balls immediately otherwise the mixture will become watery.
Heat a paniyaram pan, add 1/2 – 3/4 tsp of oil in each hole.
Place the balls and cook covered on low heat.
Then flip it over to the other side and cook on low heat.
Once it is well cooked, remove from the pan. Enjoy it as a snack or as a side dish for sambar sadam or any variety rice.
Note – You can deep fry it if you prefer.
You might like my other Beetroot Recipes
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