Masala Vadai

Vada is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients.Due to their popularity, they have spread throughout the world and are known by various names - for example in South Africa where a large south Indian population is found it is called Vade.Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are between 5 and 8 cm across. 

Masala vada is also known as paruppu vadai  and dal vada .The main ingredient of this type of vada is channa dal and it is made with whole lentils.

                                 Masala Vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:15mins    |  Cook time: 10 mins     |  Serves:3

Ingredients

Channa dhall - 1 cup

Onion - 1 medium sized

Ginger Garlic paste - 1 tsp (or) Grated ginger garlic

Green chilly - 2 nos

Salt - needed

Fennel - 1.5tsp (seeds or powder)

Rice flour - 1 tsp (optional)

Mint leaves - few

Curry leaves - few

Coriander leaves -  few

Oil - for frying

 * note - U can use 3/4th cup Channa dhall and 1/4 cup Toor dhall or Moong dhall. It depends on ur taste.
U need to grind it coarsely, I have smooth paste because its the way they like in my house-hold.

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 Method:

• First Soak the dhall for maximum 1 hour. If using Toordhall or Moong dhall soak it separately for same 1 hour. Then strain away all the water using a strainer. I am using 3/4th cup channa dhall and 1/4 cup moong dhall.
  
• Keep 1 tbsp dhall aside and grind the rest coarsely. The dhall should be seen broken and not like a paste.Grind without adding water. When its finished add fennel and give 2 pulse. Now add chopped onions, green chilly,Rice flour, choped mint leaves, coriander, curry leaves, Ginger garlic paste, salt and mix well. Also add the 1 tbsp dhall set aside and mix well. 
  
• Mix well with ur hands and form into a dough, dont add water at any stage. Now take a lemon sized ball of the dough and roll it in ur hands, gently press on top to flatten it lightly.

• Shape all the balls and set it in a plate, or u can shape it when u place them into the oil. Heat a kadai with oil and when oil turns hot medium the flame and drop the vadais carefully and slowly.
  
• Turn the vadais on both sides until they are cooked and get a brownish colour. Serve with any chutney!!!