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Beetroot kola urundai recipe| Kolo urundai recipe with beetroot
Beetroot kola urundai recipe, spicy, crispy and delicious veg meat balls made with beets, gram dal and onions!
channa dal/ gram dal
peeled and grated
A small piece of ginger
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.
1. Do not add more rice flour to the mixture.
2. If you plan to deep fry no need to add rice flour