Masala Vada

Recipe Ingredients

1 cup	237ml	Split Bengal gram - (channa dal)
1/4 cup	59ml	Split green gram - (moong dal)
1		Cinnamon (2 inch)
3		Cloves
1 teaspoon	5ml	Coriander seeds, powdered
1 teaspoon	5ml	Ginger paste
1 teaspoon	5ml	Garlic
1/4 teaspoon	1.3ml	Nutmeg powder
1/2 cup	31g / 1.1oz	Chopped onions
1 teaspoon	5ml	Chopped green chiles
		Salt - to taste
		Oil - to deep fry

Recipe Instructions

Mix the two dals and soak for 1.5 hours.

Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).

Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chile. Mix well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.

In a deep skillet warm oil and deep fry the balls on low heat until brown.

Cooking time: 30 minutes (with soaking time of 1.5 hours)

Serves 4-5

Source:
Classic Indian Cooking by Julie Sahni

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