CRISPY MASALA VADA...

 

RECIPE:

Ingr:

Channa daal                                2 cups
(soaked for 2 hrs)
Onions                                         2
Ginger                                         1/2"
Garlic                                           5-6 flakes
Green chillies                             5
Red chillies                                3
Fennel seeds/pd                        2 tsp
Curry leaves chopped              1 tbsp
Coriander leaves chpd            

1 tbsp 
Salt to taste
Oil for deep frying
                              
Method:

1. Wash and soak channa daal for 2 hrs. Drain excess water and keep aside.
2. Take a tbsp of channa daal aside to be mixed later.
3. Grind remaining channa daal, red chillies, fennel seeds and salt coarsely (no water ).
4. Chop onion, ginger, garlic,gr chillies finely as shown above.
5. Mix all ingr. as shown adding the daal kept aside (lends crispiness to vada).
6. Make lemon sizes balls and let them dry for 10 - 15 mts.
7. Heat oil in a thick bottomed pan. 
8. Make vadas by wetting the palm with water and patting each ball into round shape.
9. Deep fry on medium flame to golden brown on both sides.
10. Serve hot with chutney or ketchup.  

Note:

As the name itself suggests 'masala' , the spices can be added according to choice.  Some use cinnamon, cloves etc. 
Chillies can be adjusted as desired.
Onions make it tastier so use liberally.