Beetroot Kola Urundai

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Big Beetroots - 3
curry leaves - 3-4 sprigs finely chopped
coriander leaves - finely chopped
Roasted channa dal flour  - ¼ cup
Salt - As per taste
Oil - for deep frying
To grind
Channa Dal - ½ cup
Green chillies 4-5(Adjust as per taste)
Onion shallots - 8-9 finely chopped
fennel seeds (sombu) - 2 tsp
cumin seeds - 1tsp
Garlic -5 cloves
Method
Wash and Soak  channa dal in water for half an hour. Drain the soaked dal and grind it in a food
processor  with ingredients given in to grind. Do not add any water. Open and mix in between so the
mixture grinds evenly. The mixture will be coarse after grinding. Wash, peel and grate the Beetroots.
Set aside.Take a bowl and add in the grated beetroots,Some fennel and the ground
mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well.
Add Roasted channa dal flour flour . Mix well and fry.Heat oil in a kadai / pan. When the oil is  hot,
drop small balls out of the beetroot mixture. Fry the urundai in oil for 2 minutes in medium flame.
Drain on paper towels.

Serve hot.



Note

The dal and beetroot  has to be fried as soon as they are mixed, else it becomes watery when stored.

You can squeeze out the water from grated beetroot before adding and use for soup/curry or just drink as beetroot juice so the mixture is not too watery
.

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