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beet kola urundai

Beetroot Kola Urundai

Veena
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Total Time 30 mins
Course Appetizer
Cuisine Indian
Servings 4 People
Calories 207 kcal

Equipment

  • Gas stove/ Induction stove

Ingredients
  

  • 1 Cup Beetroot Grated
  • 1 Cup Fresh Coconut
  • 5 Tbsp Roasted gram
  • 6 Shallots
  • 1 Inch Ginger
  • 2 Cloves Garlic
  • 5 Red chillies
  • 2 Tsp Fennel seeds
  • 10 Cashew
  • Few Curry leaves
  • 2 Tbsp Fresh Coriander
  • To taste Salt
  • Oil 2 cups For deeo frying

Instructions
 

  • Powder the fried gram dhal and keep aside
  • Transfer the shallots, coconut, red chillies, ginger, garlic, curry leaves, fennel seeds, cashews and pulse it without adding water.
  • Now squeeze the water out of the grated beetroot and add it to the blender jar. Again grind it in pulses very coarsely. Add salt and mix well.
  • Now transfer this to a plate, add the fried gram powder and finely cut coriander. Mix well.
  • Make small even sized balls out of this and keep aside
  • Heat the oil in a pan. Once it is sufficiently hot, carefully drop few balls in it and fry in medium flame till it starts to brown. Take it out and drain it on an absorbent paper. Serve warm as a starter!!

Nutrition

Sodium: 39mgCalcium: 72mgVitamin C: 6mgVitamin A: 51IUSugar: 7gFiber: 9gPotassium: 349mgCalories: 207kcalSaturated Fat: 6gFat: 9gProtein: 6gCarbohydrates: 27gIron: 2mg
Keyword beetroot kola urundai, beetroot recipes, kola urundai
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