MASALA VADA

INGREDIENTS::

Chana dal/Chenaga pappu              11/2 cup  

Salt                                                as required

Red chillies                                     4

Jeera                                              1 tsp

Ginger                                            1"inch

Garlic cloves                                   4

Curry leaves                                   few

Coriander leaves                             few

Onion                                             1(finely chopped)

Oil                                                  for deep frying

PROCEDURE::

1)Wash the dal and then soak the chana dal for 3-4 hour. 

2)Now grind the red chilies, ginger, garlic cloves and jeera.

3)Add the soaked dal to it and then grind it into coarse paste.(don't add water)

4)Now add finely chopped onions,coriander and salt to the vada mixture.

Combine until they are mixed well.

5)Now heat the oil in medium flame, once it is hot then add a pinch of the vada mixture. If the vada mixture quickly rises to the top of the oil then the oil is ready. If not wait for correct temperature.

Now take the vada mixture and make it in the shape of ball.

Then use your thumb finger to flatten it into a round.

6)Now carefully place it into the oil.

 Cook the vada in medium heat flipping in between until they turn golden brown.

It took me nearly 10-12 minutes for the vada to fry. Don't  cook them on high heat they turn dark on outside but the inner portion doesn't get cooked.

If the oil is not of low temperature then the vada will observe more oil. So always cook on medium heat.

Take them onto kitchen towel so remove the excess oil.

           SERVE HOT WITH SOME HOT TEA.