MASALA VADAI

Ingredients:

Chana Dal - 1 cup
Onion - 2 (medium size, finely chopped)
Coriander Leaves - a bunch (finely chopped)
Mint Leaves - 2 sprigs (finely chopped)
Curry Leaves - 2 sprigs (finely chopped)
Fennel Seeds - 2 tsp
Red Chilly Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil for deep frying

Preparation:

• Soak the chana dal overnight or preferably 5-6 hrs
• Drain the water from the dal and grind it along with fennel seeds into a coarse paste by adding very little water.
  
  
• Mix all the other ingredients and mix well using hands.
  
  
  
  
  
  
• Deep fry the vadas in hot oil.
  
  .This Vadai is the perfect combination for Nombu Kanji.

Tips:

1. Grind the dal in two batches. Grind the first batches very roughly without adding water. Grind the next batch smoothly by adding little water. Mix well. This way you will get perfectly crisp yet soft vadas.
2. Mix the onion and leaves only before frying. Otherwise, the batter will become watery.
3. For crispy vadai do not shape the vadai. Just take some batter and drop it in oil without shaping.
4. For variations, spinach or drumstick leaves can be added instead of coriander and mint leaves.