Beetroot kola urundai recipe | Kolo urundai recipe with beetroot

Beetroot kola urundai with step by step photos. Today I am sharing a very delicious, healthy and flavorful snack from Chettinad cuisine. Kola urundai is a very special chettinad delicacy. Kola urundai is a spicy meat balls prepared with minced meat usually. It is served as snack or further used in kola urundai curry or kuzhambu. Here is the vegetarian version of chettinad kola urundai recipe using beets!

Beetroot kola uruandai is one classic snack from Chettinad and you will love it as soon as you make it. This chettinad kola urundai with beetroot is from a old tampered book of mine, and I have made it many times.

Beetroot kola urundai recipe, apart from being tasty is a very healthy one too. Made with channa dal, beets, small onions etc, it is a very filling and healthy snack for toddlers and kids too. Here I have fried the kola urundai in paniyarakal/ appe pan with very less oil. You can air fry, deep fry the kola urundai.

To make kola urundai I suggest you use small onions or pearl onions. It elevates the flavor and taste to leaps and bounds than normal big onions.

Serve kola urundai hot as soon as made or you can use it to make kola urundai curry too.

Here is how to make beetroot kola urundai recipe with step by step photos.

Also check beetroot pulao, beetroot raita, beetroot puri, baked beet chips

Step by step beetroot kola urundai recipe

1. Soak channa dal for around 1.5 hours. Drain and set aside.

2. Peel and grate the beetroot. Peel the onions.

3. Pulse the channa dal without water for few times. Add green chili, coriander leaves and peeled ginger while pulsing.

4. Add the pearl onions and pulse again. The Mixture should be very coarse. Do not add water at all.

5. Now add the grated beets and mix well. Try shaping balls from the mixture. If the mixture is very loose add 2-3 teaspoons of rice flour. Do not add more flour.

6. Heat a paniyarakal and add oil in each mould. Place the shaped balls and fry until dark pink from all sides. The outer cover should be crispy and dark. Flip and turn frequently

7. Drain the fried kola urundai is a kitchen towel. Serve beetroot kola urundai hot.

Beetrot kola urundai recipe card below:

Beetroot kola urundai recipe| Kolo urundai recipe with beetroot

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Harini

Beetroot kola urundai recipe, spicy, crispy and delicious veg meat balls made with beets, gram dal and onions!

5 from 1 vote

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Prep Time 1 hr 15 mins

Cook Time 20 mins

Total Time 1 hr 35 mins

Course Snack

Cuisine Indian

Servings 10

Calories 89 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1/2 cup channa dal/ gram dal
• ▢ 1 medium beetroot peeled and grated
• ▢ 10-12 small pearls
• ▢ 2-3 green chilies
• ▢ A small piece of ginger
• ▢ 1/4 cup cilantro leaves
• ▢ 2-3 teaspoon rice flour
• ▢ Salt
• ▢ Oil

Instructions

 

• Soak channa dal for around 1.5 hours. Drain and set aside.
• Peel and grate the beetroot. Peel the onions.
• Pulse the channa dal without water for few times. Add green chili, coriander leaves and peeled ginger while pulsing.
• Add the pearl onions and pulse again. The Mixture should be very coarse. Do not add water at all.
• Now add the grated beets and mix well. Try shaping balls from the mixture. If the mixture is very loose add 2-3 teaspoons of rice flour. Do not add more flour.
• Heat a paniyarakal and add oil in each mould. Place the shaped balls and fry until dark pink from all sides. The outer cover should be crispy and dark. Flip and turn frequently
• Drain the fried kola urundai is a kitchen towel. Serve beetroot kola urundai hot.

Notes

1. Do not add more rice flour to the mixture.
2. If you plan to deep fry no need to add rice flour

Nutrition

Serving: 10gCalories: 89kcal

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