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You need to prepare chanadal.
Provide grated beetroot.
You need onion finely chopped.
Use green chilli.
Prepare ginger garlic paste.
Use coriander leaves finely chopped.
Provide grated fresh coconut.
You need Oil.
You need to prepare Salt.

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Wash and soak the chana dal for 2 hours after 2 hours drain water keep aside.
Take Mixie jar add drained chanadal green chilli ginger garlic paste grind this with out adding water to a coarse paste.
Take a mixing bowl to this add ground chanapaste to this add grated beetroot grated coconut salt onion and coriander leaves mix well if it is loose you can add 1 tbsp rice flour(note if the mixture is loose then u can add rice flour)now make balls out of this mixture.
Heat the paniyaram pan add tsp oil now placed the shaped balls into each cavity fry until golden brown in colour flip and turn frequently.
Drain the fried beetroot kola urundai in kitchen towel.yummy and crispy beetroot kola urundai is ready serve hot with coffee or tea.
Happy cooking thank you.

Paruppu Urundai Mor Kuzhambu with Bitter Gourd Stir-Fry, Kalyana Rasam, Dal with ghee, curd and papad. Vendhar tv Shows, Gama Gama Samyal. Beetroot Kola Urundai - கம கம. These beet kola urundai, better known as croquettes, hail from Chettinad, India. Spicy and delicious with a crisp outside and melt-in-your-mouth center, they're slightly earthy and sweet from the beets.

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