Masal Vadai

INGREDIENTS:
Makes 10 vadai

Bengal gram dal - 1 cup
Red chillies - 2
Ginger – 2 inch piece
Garlic - 2 cloves
Asafoetida – 1 pinch
Curry leaves – a few
Fennel seeds - 1tsp
Salt to taste

METHOD:
1. Soak Bengal gram dal for half an hour.
2. Grind ginger,garlic, asafoetida, fennels and chillies with little of the soaked dal.
3. Now add the remaining soaked and drained dal and salt to the mixer and grind into a coarse mixture. Do not add water, as the mixture should be thick.
4. Mix in the shredded curry leaves and corriander leaves to the dough and mix well. The vadai mixture is now ready.
5. Heat oil in a kadai.
6. Take a ¾ tablespoon of the vadai mixture and shape into a small ball, with your hand.
7. Keep the ball in the palm of one hand, and lightly press and flatten with three fingers of your other hand, giving the vadai its shape and deep fry.
8. Vadais can be cooked in batches of four or six.
Enjoy them plain or savour it with mint or coconut chutney.

Tip : one can add chopped onion, grated coconut, grated carrot, mint leaves and other greens.