Masala Vada (Dairy-Free, Egg-Free)

Ingredients

• 1 cup Chana Dal (split chickpeas), soaked overnight
• 1/4 cup Toor Dal (split pigeon peas), soaked overnight
• 1/2 cup Onion, chopped
• 2-3 Green Chilies, chopped
• 1 tsp Ginger, chopped
• 1 tbsp Curry Leaves, chopped
• 2 tbsp Cilantro, chopped
• 1/4 tsp Asafoetida (hing)
• to taste Salt
• as needed Oil, for frying

Instructions

1. 1Drain the 1 cup Chana Dal and the 1/4 cup Toor Dal. Place the drained dals into a food grinder or blender. Grind the dals until they are coarsely textured. Do not add any water during this process.
2. 2In a medium bowl, combine the coarsely ground dal mixture with the 1/2 cup chopped onion, 2-3 chopped green chilies, 1 tsp chopped ginger, 1 tbsp chopped curry leaves, 2 tbsp chopped cilantro, 1/4 tsp asafoetida, and salt to taste.
3. 3Pour as needed oil into a large heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully shape small portions of the dal mixture into round, flat patties, about 2 inches in diameter. Gently place 3-4 patties into the hot oil, being careful not to overcrowd the pot.
5. 5Deep fry the vada for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides. They should sound crisp when tapped.
6. 6Remove the fried vada from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
7. 7Repeat steps 4-6 with the remaining dal mixture until all the vada are fried.
8. 8Serve the masala vada hot with your favorite chutney.

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