Soak both the dals for at least 1 hour along with red chili. Grind along with fennel seeds(sombu)and red chili into a coarse paste. Do not add water while grinding the dals. Just sprinkle a tsp of water if you need it.
Mix nicely for an even mixing of spices. Add the grated beetroot, chopped onions, and salt just before making vadais. Mix well.
Heat oil in a pan. Take lemon sized portion of the dough. Flatten a small portion of the vada batter and flatten it.
Carefully drop into oil. Always fry keeping the flame in medium. Repeat this for rest of the batter. Take out them when the oil sound subsides. Drain in a kitchen towel.
Enjoy hot vadais with a cup of coffee or tea.
Note: Channa dal 1/2 cup Toor dal 1/2 cup Fennel seeds| sombu 1 tsp Red chili 3-4 Beetroot 1 cup (grated) Onion 2 Salt as needed Curry leaves to taste Oil for deep frying Method with step-wise pictures: Hamsamalini Chandrasekaran,https://indianyummykitchen.blogspot.com Deepa Hamaree Rasoi Aarthihttps://www.yummytummyaarthi.com/ Cook in any recipe with “Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event Erivum Puliyum
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