Name: Beetroot Kola Urundai/beetroot Balls Recipe
Total time: 50 min
Yield: 3
Cuisine: Chettinad

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Protein

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Iron

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Kola urundai is a popular chettinad snack or side dish variety that is traditionally made with meat. Bored of making vada and thought of making this with beetroot.

How to make Beetroot Kola Urundai/beetroot Balls Recipe

Priya Tharshini

Crawler

Chettinad

<p>Kola urundai is a popular chettinad snack or side dish variety that is traditionally made with meat. Bored of making vada and thought of making this with beetroot.</p>

Toor dal

Turmeric

Salt

Onion

Channa dal

Garlic

Sombu

cumin seeds

Red chilli

Coconut

Grated Beetroot

oil for deep frying

Roasted gram dal

Water for soaking dal

Wash & soak both the toor dal and channa dal together for minimum 1 hour.  then drain the water completely. 

step 1

Drain the soaked dal along with salt and turmeric. Grind it in a mixie jar using pulse mode.  do not add any water.  

step 2

The mixture will be coarse after grinding.  transfer the mixture to a mixing bowl.  

step 3

Add in the onion,  red chillies,  fennel seeds,  cumin seeds and garlic.  grind thewithout adding any water. 

step 4

Then add the fresh shredded coconut and grind it coarsely.  transfer the mixture to the bowl along with dal paste.  then add the grated beetroot. 

step 5

Mix well.  take 2 tbsp of roasted gram dal in a blender to a fine powder.  add it to the bowl & mix well. 

step 6

Divide it into equal sized balls.  heat the oil for deep frying.  once the oil is hot drop the balls into it slowly.  cook the oil in low flame. 

step 7

Cook all sides by turning at regular intervals.  once done remove from oil and add it to the paper towels.  repeat the process to cook all balls. 

step 8

step 9

Better Butter