Masala Vada

I have an excuse to do our traditional snacks. Yes my in laws were visiting and they have the habit of taking evening snack. So I have opportunity to try different snacks (some learnt from my MIL). I have done this vada after long time first time after starting this blog...


Ingredients:

Bengal Gram Dhal - 1 Cup
Moong Dhal - 1/4 Cup
Dry Red Chillies - 3 (adjust to your spice level)
Fennel seeds - 1 teaspoon
Curry Leaves - 2 tablespoon finely chopped 
Coriander leaves - 2 tablespoon finely chopped
Onion - 3 tablespoon finely chopped
asafoetida - a pinch
Ghee - 1/4 Teaspoon (To give crispyness.. I learnt this from my mother in law)
Mint leaves - 2 teaspoon finely chopped
Salt as per taste
Oil for deep frying

Method:

Soak the dhals and red chillies together for 2-3 hours. Take out the Red chillies (add to fennel seeds) and drain the dhals and leave it for  30 mins
Soak Fennel seeds separately
Take 3 tablespoon of soaked dhal and keep it aside. Grind rest of the dhals along with chilies, Fennel seeds ,salt,asafoetida and curry leaves adding very little water to it. Grind it little coarsely.
Add the finely chopped onions, soaked dhal, Ghee, coriander leaves and mint leaves. Mix it well.

Make it into small balls. Wet your palm and using hand flatten the balls into bite sized patties 

Heat the oil in the kada and put the patties in the oil. Make sure you keep it in medium flame.
Drain the excess oil in a kitchen towel.

Serve it with tomato sauce or sweet chutney. This goes well with Payasam also
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