Masala Vada and these 2 words just take me back to my college days, where everyday I longed to have the vada at the University Canteen ......the vada tasted same everyday and she used to keep aside some for me , cos as they plated the vada, it would just vanish...So this recipe is from our Canteen Amma from the University of Madras......
So all you need is a cloudy weather....masala tea or coffee and vadas :)...Can't ask for anything more
So we shall start off with
1 cup Soaked Channa Dal ( soak it for 2 - 3 hrs)
1 Green Chilly
2" Ginger
Keep aside 2 Tbsp of dal and grind the rest into a coarse mixture
Next you would require
1large Onion - finely chopped
1Tbsp fennel seeds / saunf
10 - 12 curry leaves
2 pinch asafoetida
1Tbsp red chilly powder
Salt to taste
Now add the channa dal ( whole , kept aside) and the ground mixture to the above ingredients
Mix well
Heat oil in a pan
Shape the vadas to your convenience , you might just want round ones or flat it on a plastic sheet and then slide it slowly
Keep the gas over medium to low heat , else the vadas might be uncooked from inside
Deep fry until brown and drain on a kitchen towel
Serve hot with chutney , sauce of your choice
