Masala Vada (Channa Dhal Vada)

Ingredients:

Channa Dhal	2 Cup
Onion	2 Medium
Green Chillies	8
Garlic	10 – 12 cloves
Fennel Seed (Saunf)	1 tsp
Coriander Leaves	1 Small Bunch
Salt	To taste
Hot  Oil	1 tbsp
Curry Leaves	Few
Oil	To fry

Method:

1. Wash and soak the channa dhal for 1 hour in water. Drain the water completely using a colander and let it stay as it is for some time till all the water drains out completely. Grind the dhal coarsely without adding water as shown below (Just use pulse to grind).

1. Clean and wash coriander leaves and spread over the towel and Pat dry. Chop into fine pieces. Chop onion and green chillies into fine pieces. Crush the Garlic into coarse.
2. Add chopped coriander leaves, onion, green chillies, garlic, fennel seeds, curry leaves, salt to taste (1½ tsp) and hot oil into the ground channa dhal. Mix gently till well combined. Check the salt.
3. Ensure the mix is of thick consistency (no water in dhal or coriander leaves) - some time the wetness in the dhal / leaves make the mix soggy. 
4. Heat sufficient Oil in a kadai / wok (for deep frying vada).
5. Wet your hand, Take a small lemon size portion and shape into a ball, press in between palms to make flat round shape vada (gently press. Hard press makes the water ooze out and this vada normally should be thick in the middle and thinner at the sides).
6. Once the oil becomes hot, drop the prepared vada carefully. Can drop 4-5 vadas at a time. Wait till colour changes a little, then flip to other side. Fry till it turns golden brown and crisp (fry in low  flame).

Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.

Tip:

1. Cooking in low flame tastes better.
2.  Normally masala vada should be patted such that, it is thick at the center and thin / tapered at the sides. So that outer side will be crispier and soft inside.