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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!
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Snack
Cuisine: Indian
Servings: 10
Calories: 89kcal
Author: Harini


  • 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


  • 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


Serving: 10g | Calories: 89kcal