Masala Vada is a South Indian favorite snack that is made with spiced chana dhal.
The vadas are deliciously crunchy on the outside and soft inside.They are preferably eaten freshly fried, while still hot and crunchy.
1 cup (250gm) chana dhal/australian dhal/kadala paruppa/bengal gram
1 green chili, de-seeded and chopped
2 tsp coarsely grounded fennel seeds
1 to one and a half in ginger
2 cloves garlic (optional) ..I usually do not add
2 sprigs curry leaves, chopped
1 large onion, chopped finely
3 dried red chilies, cut thinly, and de-seeded
salt to taste
Wash and soak chana dhal for about 2 hours. Then drain the dhal in a colander, by using the pulse button in the grinder, coarsely grind the dhal. It should be slightly in the grainer side and should not be fine. Take a handful of the dough and check if you can make round shape, if yes, then stop grinding. Transfer the dhal mixture in a bowl. In the mixer, add in all the rest of the ingredients and by using the pulse button again lightly chop up the ingredients into smaller parts. Then mix the ingredients in the dhal along with salt.
Heat about 2 to 3 cups of oil. Take a tennis ball size of the dough and flatten on your palm. Thinner shapes gives a better taste to the vadas. Deep fry in medium heat and turn occasionally until golden brown. Drain in paper towel. Serve for tea time with hot chai!
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