Its relatively late during the mid of 2005, I realized that millions of food blogs are available out there along with mine! I protested being totally ignored by everyone else on my weblog! To prevent the mass unfollows from my blogger’s blog…I hurriedly gathered my mediocre cooking pictures and amateurishly written posts to a different site! Suddenly, discovered myself at Face Book, Twitter, InstaGram…actually enjoying my own golden age of cooking, podcasting, and basically glutton. The mere existence of my independently flared blog confirmed by several jobless, greedy, tech savvy fellas…who had been plagiarizing Recipes long before the invention of paper and internet!!! If they could do it, why not me…after all, I got a license to steal recipes from friends and family. However, this recipe comes from a cookbook that I read looooong loooong ago. The idea of adding bit more value to the regular masal vada, just impressed me. So, here you go…

Ingredients

• 1 cup grated beetroot
• 1 cup chana dal, soaked
• 1 tsp fennel seeds
• 1 tsp ginger-garlic paste
• 5 dry red chilies
• 3 green chilies, chopped
• 1 onion, chopped
• 10 mint leaves
• few cilantro leaves
• oil for deep frying

Method

Wet grind the lentils along with fennel seeds plus dry red chilies. Then add enough salt and all the remaining ingredients (except oil) to it. Now, prepare a smooth dough. Shape them up into fritters and deep fry in hot oil until crisp and aromatic. Enjoy as a tea time snack. Its better than the regular masal vadai.