Thursday, May 19, 2011

Masala Vada / Vadai / Fritters


Channa Dhal - 1.1/2 cups
medium Onion - 1
Green Chillies - 2
Curry leaves - 10
Garlic pods -5 crushed into small pieces skin on
Fennel seeds - 1/2 tsp
salt to taste
chopped coriander leaves
Oil for deep frying
ginger paste 1/2 tsp

Soak channa dal in enough water for 2 to 3 hours.
Drain the liquid fully and keep 2 tbsp of full dhall aside.
Now grind the dal into a thick course paste.
You can add half salt when grinding.then add chopped onion, chillies, coriander leaves, curry leaves, crashed garlic, fennel seeds, ginger paste and remaining salt and mix nicely.
Make lemon size balls with this channa mixture and on wet palm pat them into small patties keeping the centre thick and tapering towards the end with approximately 2 inch diameter.

Heat oil in a deep wide kadai.
Once the oil is heated nicely drop these channa patties into it and deep fry them till its cooked
Once done remove from oil and place on tissue paper to remove excess oil.
Repeat till all the mixture is done.
Serve hot with any chutney or sauce to go with.its a spicy wholesome snack.

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