MASALA VADAI

The secret of getting crisp masala vadai is to grind it coarse with very, very little water.

MASALA VADAI

Ingredients:
1 cup channa dal soaked for 1 hour.
1 medium onion chopped fine
3 green chillies chopped
½ an inch ginger chopped fine
1 tsp fennel seeds
Few curry leaves sliced fine
Salt to taste
Oil for frying.

Method:
Soak and drain the water from the channa dal.
Remove about 1 tbs of the whole dal and keep aside.
In a food processor grind the dal to a coarse paste.
Do not add any water while grinding.

Now mix all the chopped ingredients , fennel seeds and salt to the paste.
Give it a good mix, just sprinkle little water when you mix.
You must be able to shape the mixture into a disc.

Heat oil in a wok.
Take the mixture and make a lime sized ball.
Pat it with fingers to form a disc.
Deep fry these discs in oil on medium heat.
Once they turn golden brown remove.
Serve crispy vadais just like that or with tomato sauce.


Note: When you mix the chopped onions with salt, the onions too will ooze out little liquid.