Masaal Vadai

Masal vadai has its own special niche in the culinary of Tamilnadu. A must in all family traditional feasts,and mostly as an accompaniment with idly, dosai and pongal or a pukka tea time snack, as its very easy to make...

You Will Need,

To make 20 vadas,
kadalai paruppu or channa dhal - 2 cups
red chilly - 5
green chilly - 2
big onion - 1 [finely chopped]
curry leaves - 10 to 15
coriander - finely chopped, a handful
pudhina - finely chopped, a handful [optional].
oil - to deepfry
salt - to taste

Method,

Soak the channa dhal for 3 hrs or more. Coarsely grind the dhal in a mixie along with the redchillies [use the pulse mode]. While grinding add as little water as possible.The dough should not be too smooth and soggy. Now add finely chopped onions, green chillies, coriander, [I also used pudhina, as I love its unique flavor] curry leaves, salt and mix well. Heat the oil in a deep bottomed kadai. Take a little amount of the dough and pat into a round shape [ easy to say though!!!]. Drop it into the oil once it is hot enough to raise the vadai immediately. Flip the vadaas till golden brown and place it ina tissue before serving. Serve with hot ginger or elaichi tea.