Beetroot Dal Fritters Recipe – Authentic Indian Snack

Last Updated on 2 months by Neha Deshmukh

Beetroot Dal Fritters Recipe – Authentic Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be crispy, flavorful, and packed with goodness? Even better! Today, I’m sharing my family’s recipe for Beetroot Dal Fritters – a vibrant, delicious treat that’s perfect with a cup of chai. I first made these when I was trying to find a way to sneak more veggies into my kids’ diets, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a beautiful blend of textures and tastes – crispy on the outside, soft on the inside, and bursting with the earthy sweetness of beetroot. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re a fantastic way to use up leftover dal, and honestly, who doesn’t love a good reason to fry something up?

Ingredients

Here’s what you’ll need to make these delightful fritters:

• ½ cup chana dal (split chickpeas)
• ½ cup toor dal (split pigeon peas)
• 2 dried red chilies
• Water, for soaking
• 1 cup grated beetroot
• ½ cup onion, finely chopped
• 3 tbsp finely chopped coriander (cilantro)
• 2 green chilies, finely chopped
• 1 tsp ginger paste
• A few chopped curry leaves
• 1 tsp cumin seeds
• A pinch of hing (asafoetida)
• 1 tsp salt (or to taste)
• 2 tbsp rice flour (or more, as needed)
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! Using both chana dal and toor dal gives these fritters a lovely texture – the chana dal provides structure, while the toor dal keeps them soft. Don’t skip the soaking step, it’s crucial for a smooth batter.

The beetroot isn’t just for color (though that vibrant pink is gorgeous!). It adds a subtle sweetness and a boost of nutrients. Feel free to adjust the amount to your liking.

And finally, a little hing (asafoetida) goes a long way! It adds a unique savory flavor and is known for its digestive benefits – perfect after a flavorful snack. If you’re not familiar with it, don’t worry, I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the chana dal, toor dal, and dried red chilies in a bowl. Cover them with plenty of water and let them soak for at least 2 hours. This softens them up for easy blending.
2. Once soaked, drain the dal mixture completely. We don’t want any extra water here!
3. Now, transfer the drained dal to a blender and grind it into a coarse paste. Don’t add any water while blending – the moisture from the soaked dal should be enough.
4. In a large mixing bowl, combine the dal paste with the grated beetroot, chopped onion, coriander, green chilies, ginger paste, curry leaves, cumin seeds, hing, and salt. Mix everything well with your hands.
5. If the mixture feels too wet, add rice flour, one tablespoon at a time, until you reach a consistency that you can easily shape into patties.
6. Heat oil in a deep frying pan or wok over medium heat. Carefully drop small spoonfuls of the mixture into the hot oil and flatten them slightly to form patties.
7. Fry the fritters until they are golden brown and crispy on both sides. Alternatively, you can bake them at 180°C (350°F) for about 25 minutes, flipping halfway through.
8. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• For extra crispy fritters, make sure the oil is hot enough before adding the batter.
• Taste the batter before frying and adjust the salt and green chilies to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Rice flour is naturally gluten-free, so you’re already good to go!
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the number of green chilies to make it mild or medium. For a spicier version, add a pinch of red chili powder to the batter.
• Festival Adaptations: These are amazing for Diwali or Holi! They’re a perfect savory snack alongside all the sweets. My aunt always makes a huge batch for Diwali parties.
• Vegetable Swap: While beetroot gives these fritters their signature color and flavor, you can experiment with other grated vegetables like carrots or potatoes.

Serving Suggestions

Serve these Beetroot Dal Fritters hot and fresh with a steaming cup of masala chai. They’re also delicious with a dollop of mint chutney or tamarind chutney. Honestly, they’re good enough to enjoy on their own!

Storage Instructions

These fritters are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

1. Can I make these fritters ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good mix before frying.

2. What is Hing and can I substitute it?

Hing (asafoetida) has a pungent aroma, but it adds a unique savory flavor. If you can’t find it, you can substitute it with a pinch of garlic powder or skip it altogether.

3. What type of oil is best for frying/baking?

For frying, I recommend using a neutral-flavored oil like vegetable oil or canola oil. For baking, you can use olive oil or any other cooking oil you prefer.

4. How can I adjust the consistency of the batter?

If the batter is too wet, add more rice flour, one tablespoon at a time. If it’s too dry, add a tiny bit of water, but be careful not to overdo it.

5. Can I use a different vegetable instead of beetroot?

Absolutely! Carrots, potatoes, or even spinach would work well.

6. Are these fritters healthy?

While these are fried, they’re packed with protein from the dal and nutrients from the beetroot. Baking them is a healthier option, and using good quality oil helps too! Everything in moderation, right?