Masala Vada

🔥 Prep

• Rinse 250 g chana dal and soak in water for 2 hours, then drain.
• Peel and finely chop 1 onion.
• Slit 2 green chilies lengthwise and finely chop.
• Peel and grate 1 tsp ginger (about 5 g).
• Measure 1 tsp fennel seeds.
• Pick 10 curry leaves, rinse and pat dry.
• Measure 300 ml oil for deep frying.
• Measure 1 tsp salt.

🔥 Cook

• 1. In a food processor, coarsely grind the soaked chana dal for 10‑15 seconds (do not make a paste).
• 2. Transfer the ground dal to a bowl and add the chopped 1 onion, 2 chopped green chilies, grated 1 tsp ginger, 1 tsp fennel seeds, 10 torn curry leaves, and 1 tsp salt; mix thoroughly.
• 3. Divide the mixture into equal portions and shape each into a flat patty about 1 cm thick and 5‑6 cm diameter.
• 4. Heat 300 ml oil in a deep pan over medium‑high heat until it reaches ≈180 °C (a small piece of batter should sizzle and rise).
• 5. Gently slide the patties into the hot oil, do not overcrowd; fry for 3‑4 minutes on one side until the underside turns golden brown, then flip.
• 6. Continue frying the other side for another 3‑4 minutes until both sides are crisp and deep golden.
• 7. Using a slotted spoon, remove the vadas and transfer them to a plate lined with paper towels to drain excess oil.

🔥 Serve

• Serve hot Masala Vada with coconut chutney and sambar.
• Garnish with extra chopped cilantro or a squeeze of lemon juice if desired.
• Pair with a cup of filter coffee or masala chai for an authentic South Indian snack experience.