Masala Vada

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Ingredients

Steps

1. Soak the dal in cold water for 4 hours, then drain.
2. Reserve 2 tablespoons of the soaked dal and coarsely grind the remainder in a food processor or use a mortar and pestle. Add the reserved dal to the ground dal for texture.
3. Seed chilies if desired. Finely chop or blend chilies, onion, ginger and coriander leaves.
4. Coarsely chop the curry leaves.
5. Crush the fennel seeds.
6. Add the chopped chillies, curry leaves, fennel, onion, garam masala, coconut, ginger and coriander leaves to the dal mixture. Mix well and season with salt. Add the rice flour and baking powder, if used (it gives a crisper texture), then mix until the texture is soft but the dough can be shaped (you may need to add a little water). Divide the mixture into 18 portions and form each into a ball. Slightly flatten each ball to form a patty.
7. Heat a deep fryer to 180° and fry the patties until golden brown. Drain well on paper towels and serve hot with a chutney.

   I haven't dared to fry the vadas in a deep fryer. The paste I have had has been too moist, and I'm sure they would fall apart and make a real mess. They taste fine fried in a pan, however.