Soak dals for 2 hours.
Wash well and drain off the dal making sure the water is drained completely.
Transfer the drained dal to the blender and blend to a coarse paste, pulse and blend to have a coarse texture.
Crush or finely chop the ginger chilies, dried chilies, small onions, fennel seeds, coriander, and curry leave together.
In a bowl, add the crushed mixture along with grated beetroot and asafetida powder.
Add the coarsely grounded dal, rice powder, and combine well.
Heat oil in a kadai in medium-hot.
Mix salt to the dal mixture and mix well.
Make small balls and press between the palm; press the side of the vada using your hands.
Place the vada into the oil one by one and deep fry in medium flame, till it turns to golden, crisp, and cooked well. Stir occasionally.
Tasty Beetroot vada is ready to serve. Serve with Tea or as a side for rice with any curry. Enjoy!