Chettinad Beetroot Vadai Recipe(How to make Perfect Masala Vadai in Airfyer)

Chettinad style Masala vadai using Beetroot, guilt-free Ramadan Special Snack made in an Airfryer. Beetroot Masala Vadai is also called Paruppu Vadai because it is made with Chana dal(Kadalai Paruppu) as Main Ingredient. Recently I have shared Broccoli Vadai Recipe, Many tried and sent feedback. One of my ready Dm me on Instagram asking the How to make Masal Vadai in Arifyer, In what mode to fry? Temperature setting? and Timing? So everything I explained in detail in this Post. Let’s Check How to Make Chettinad Style Beetroot Masala Vadai in an Airfyer.

South Indian Beetroot Masala Vada is always crispy and crunchy and goes perfectly well with tea. As this is Ramadan fasting season if you are looking for a healthy vadai recipe, no deep-frying, and at the same time protein loaded snacks, include vegetables, kids friendly this would be a good option. I have fried this Beet Vadai in Airfryer, you can bake the Beetroot Vadai or fry it in appe pan also if you don’t have Airfyer. This is a good idea to introduce beets to kids as a snack.

More healthy vada recipes, urad dal vada(ulundhu vadai), Keerai vadai(spinach vada), Cabbage Vadai, rasam vada, sambar vada, vazhai poo vadai, Tea Kadai Style Masal Vadai Recipe

Crispy outside and soft inside Beetroot Vadai, some tips, and tricks to make Perfect Beetroot vada(deep-frying Method),

Soak the dal minimum 1 hour not less than that.
Adding mint leaves to any type of masala vadai gives a nice flavor.
If you are going to add garlic or onion, add finely chopped onions, also do not keep it for long once shaped fry then immediately fry it because onion will release water and make the dough watery.
Same procedure for beetroot too because these vegetables react with salt and start to leave the water.
The vada batter should be very thick and in coarse form. Then only you will get crispy vada.
While shaping hold tightly and shape it and also slowly drop in oil and fry otherwise it will break easily. Always fry on medium flame otherwise it will not cook inside. If the mixture is a bit watery then add little rice flour or rava mix well and then fry.

How to make Beetroot Vadai In an Airfryer:

I am making Masala vadai in an air fryer almost weekly twice nowadays. Every time while I make it, I will get the same crispiness and crunchiness because first reason in vada batter texture, we should not grind it a very smooth batter. Second How we are frying it, I use to fry in Frech fries mode that is 180 degrees celsius for about 15 mins. As we all know in Airfyer the hot air supplies only at the top so in the last 7 min we need to flip the vada manually and fry it. some air fryer takes more time to fry so open the basket and see every 4 min how it is turned out and fry accordingly. You can use Oil spray or you can brush little oil on top, but these are not required without oil the vada will turn crispy if we follow the right temperature.

Beetroot Masala Vadai Recipe Card:

Chettinad Beetroot Vadai Recipe(How to make Masala Vadai in Airfyer)

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

Beetroot Vadai recipe, How to make Masala vadai in an Air Fryer.

Author: Premalatha Aravindhan

Recipe type: Appetizer

Cuisine: Indian

Serves: 10

Ingredients

½ cup chana dal
1 medium-sized onion
100g beetroot grated or processed
1 green chili finely chopped
mint leaves, curry leaves
½ tsp salt

Instructions

Wash and soak ½ cup chana dal, for 2 hours or min 1 hour.
After 2 hours, drain the water completely and rest in the stainer itself for 5 mins(make sure the water all completely drained)
Grind the dal to a coarse paste without adding water(i just processed the dal in the processor). Few dal as a whole here and there should be fine which gives crisp texture.
Then transfer the mixture to a bowl.
Take 100g beets, add them to a mix of processor mince it, or grate. Transfer beets to the dal bowl, add chopped onion(garlic I skipped), mint leaves, finally add salt, mix well.
Take a small portion, shape them like a ball, and slightly flatten it.
Arrange them in an air fryer basket. fry it for 15 mins at 180 degrees celsius. At 7 mins open the basket flip the other side and fry again. Once 15 mins finish open the basket and see the vada turned out crispy, if not keep few more mins and fry.
For Deep Frying, Heat oil in a Kadai, check if the oil is ready by adding a pinch if it rises immediately then the oil is ready. Add a few vada in batches.
Deep fry them till golden brown, turning over both sides. Drain it and serve hot.

Notes

Frying time differs depends upon the air fryer. Some airfrer fry very fast some takes time. So set the time accordingly.
Whatever Air fryer you use, just open and see the basket every 5 mins so that we come to know how many more mins it needs to fry

Step by Step Beetroot Vadai Recipe,

Wash and soak 1/2 cup chana dal, for 2 hours or min 1 hour.
After 2 hours, drain the water completely and rest in the stainer itself for 5 mins(make sure the water all completely drained)
Grind the dal to a coarse paste without adding water(i just processed the dal in the processor). Few dal as a whole here and there should be fine which gives crisp texture.
Then transfer the mixture to a bowl.
Take 100g beets, add them to a mix of processor mince it, or grate. Transfer beets to the dal bowl, add chopped onion(garlic I skipped), mint leaves, finally add salt, mix well.

Take a small portion, shape them like a ball, and slightly flatten it.
In Air Fryer: Arrange them in an air fryer basket. fry it for 15 mins at 180 degrees celsius. At 7 mins open the basket flip the other side and fry again. Once 15 mins finish open the basket and see the vada turned out crispy, if not keep few more mins and fry.
For Deep Frying, Heat oil in a Kadai, check if the oil is ready by adding a pinch if it rises immediately then the oil is ready. Add a few vadas in batches.
Deep fry them till golden brown, turning over both sides. Drain it and serve hot.