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Chettinad Beetroot Kola Urundai

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Authentic Tamilnadu Chettinad Beetroot Kola Urundai Recipe. Beetroot Vadai. Deep fried traditional Veg Kola recipe. With step by step pictures.

  • Total Time: 1 hour
  • Yield: 4 persons 1x


  • 2 Big Beetroots (Approximately 300 grams)
  • 1/4 cup Toor dal
  • 1/4 cup Channa Dal
  • 3/4 cup fresh shredded Coconut (about half a medium coconut)
  • 4 dried red chillies (use more if you need it real spicy)
  • 1 onion, diced
  • 2 teaspoon fennel seeds (sombu)
  • 1 teaspoon cumin seeds
  • 5 cloves garlic
  • 1/4 cup chickpea flour (besan)
  • 1 teaspoon salt
  • 4 sprigs curry leaves, finely chopped
  • 6 sprigs coriander leaves, finely chopped
  • 500 ml Sunflower Oil for deep frying


  1. Wash and Soak toor dal and channa dal in water for half an hour. Set aside.
  2. Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.
  3. In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.
  4. Wash, peel and grate the Beetroots. Set aside.
  5. Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan). Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.
  6. This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.
  7. Serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Chettinad, South Indian, Tamilnadu
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