Masala Vada

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

Serves 4-5

Required ingredients:

Split Bengal Gram (channa dal) — 1 cup

Split Green Gram (moong dal) — 1/4 cup

Cinnamon — half inch stick

Cloves — 3

Coriander Seeds Powder (dhaniya powder) — 1 tsp.

Ginger Paste — 1 tsp.

Garlic — 1 tsp.

Nutmeg Powder — 1/4 tsp.

Chopped Onion — 1/2 cup

Chopped Green Chili — 1 tsp.

Salt to taste

Oil to deep fry

Mix the two dals and soak for 1.5 hours.

Drain water from the soaked soal.

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 chili. Mix well.

Make this dough into small balls

(roughly half the size of agolf ball) and keep aside.

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

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