Masala Vada (Lentil Fritters)

Ingredients

• 1 cup, soaked for 4 hours Chana Dal (Split Chickpeas)
• 1/4 cup, soaked for 4 hours Toor Dal (Split Pigeon Peas)
• 1/2 medium, finely chopped Onion
• 2 small, finely chopped Green Chili
• 1 inch, grated Ginger
• 10 fresh, chopped Curry Leaves
• 2 tablespoons, chopped Cilantro
• 1/2 teaspoon Fennel Seeds
• 1/2 teaspoon Salt
• for deep frying as needed Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain the 1 cup of soaked Chana Dal and the 1/4 cup of soaked Toor Dal. Place the drained lentils in a food processor or blender. Grind them into a coarse paste, adding only a tablespoon or two of water if absolutely necessary to get the blades moving. Be careful not to make it too watery.
2. 2In a medium bowl, combine the coarse lentil paste with the 1/2 medium, finely chopped onion, 2 small, finely chopped green chilies, 2.54 cm, grated ginger, 10 fresh, chopped curry leaves, 2 tablespoons, chopped cilantro, 1/2 teaspoon fennel seeds, and 1/2 teaspoon salt.
3. 3Mix all the ingredients in the bowl thoroughly with your hands or a spoon until everything is evenly distributed.
4. 4Pour enough vegetable oil into a deep frying pan or wok to reach a depth of about 5.08-7.62 cm. Heat the vegetable oil over medium-high heat until it reaches 175°C.
5. 5Take about 1-2 tablespoons of the lentil mixture at a time. Shape each portion into a small, flat disc, about 1.27 cm thick.
6. 6Carefully place the shaped vadas into the hot vegetable oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until they are a deep golden brown and feel crispy to the touch. You should hear a gentle sizzle as they fry.
7. 7Using a slotted spoon, remove the fried vadas from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the Masala Vada hot.

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