Masala Vada

How to Prepare

1. Drain the soaked chana dal, keeping aside a handful of dal without grinding for texture.
2. Grind the remaining chana dal coarsely with minimal water in a grinder or food processor.
3. In a mixing bowl, combine the ground dal, unground dal, finely chopped onions, green chilies, ginger, curry leaves, coriander leaves, fennel seeds, cumin seeds, asafoetida, and salt.
4. Mix everything well to form a thick batter. If the mixture is too wet, add a tablespoon of rice flour to bind it.
5. Heat oil in a deep frying pan or kadai over medium heat.
6. Take a small portion of the mixture, shape it into a flat, round patty (vada) using wet hands to prevent sticking.
7. Carefully slide the vada into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
8. Fry the vadas on medium heat until golden brown and crispy on both sides, turning occasionally (about 3-4 minutes per side).
9. Remove the vadas using a slotted spoon and place them on paper towels to drain excess oil.
10. Serve hot with coconut chutney or sambar.