Prep Time : 10 mins (excluding soaking time)    Bengal gram dal (kadalai paruppu/chana dal) – 1/2 cup    Ginger-garlic paste – 1 tsp    Green chillies – 2    Fennel seeds (saunf/sombu) – 1 tsp    Salt needed    Pearl Onions – 6-7 finely chopped    Beetroot – 1/3 cup grated finely    Coriander leaves – 2 tbsp finely chopped    Curry leaves – a sprig

Method Place the balls and cook covered on low heat.

Note – You can deep fry it if you prefer. You might like my other Beetroot Recipes

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