ngredients(masala vada)
Method
Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water. Add 1 tbsp water and grind to a coarse paste. Transfer the paste into a bowl. Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture. Add asafoetida, salt and mix well. Heat sufficient oil in a kadai. Grease a piece of banana leaf. Place some of the dal mixture on it and spread it to a round vada. Slide the vadas into the hot oil and deep fry till they turn golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.
| • | Split Bengal gram (chana dal),soaked | 3/4 cup |
| • | Split pigeon pea (toor dal/arhar dal),soaked | 1/4 cup |
| • | Dried red chillies,soaked | 2-3 |
| • | Onion | 1 medium |
| • | Green chillies | 2 |
| • | Ginger | 1/2 inch piece |
| • | Fresh coriander leaves | 2 tablespoons |
| • | Curry leaves | 6-8 |
| • | Asafoetida | a pinch |
| • | Salt | to taste |
| • | Oil | for deep-frying |
Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water. Add 1 tbsp water and grind to a coarse paste. Transfer the paste into a bowl. Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture. Add asafoetida, salt and mix well. Heat sufficient oil in a kadai. Grease a piece of banana leaf. Place some of the dal mixture on it and spread it to a round vada. Slide the vadas into the hot oil and deep fry till they turn golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.
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