Masala Vada (Lentil Fritters)

Ingredients

• 1 cup Chana dal (split chickpeas)
• 1/4 cup Toor dal (split pigeon peas)
• 1/4 cup Urad dal (split black lentils)
• 2-3 each Red chilies
• 1 tablespoon Ginger, chopped
• 10 leaves Curry leaves
• 1/2 cup Onion, chopped
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Salt
• 2 cups Vegetable oil, for frying

Instructions

1. 1Combine the 1 cup of Chana dal, 1/4 cup of Toor dal, and 1/4 cup of Urad dal in a bowl. Cover with plenty of water and let them soak for at least 4 hours. Drain the soaked lentils thoroughly.
2. 2Place the drained lentils in a grinder or food processor. Add the 2-3 Red chilies, 1 tablespoon of Ginger, chopped, and 1 teaspoon of Salt. Grind everything together until it forms a coarse mixture. Do not add any water during grinding.
3. 3Add the 10 leaves of Curry leaves, 1/2 cup of Onion, chopped, and 2 tablespoons of Cilantro, chopped, to the ground lentil mixture. Mix well to combine all the ingredients.
4. 4Pour the 2 cups of Vegetable oil into a deep frying pan or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Take small portions of the lentil mixture and shape them into flat patties, about 1/2 inch thick. Gently slide the shaped patties into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
6. 6Fry the vadas for 3-5 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking. They should sound crisp when tapped.
7. 7Using a slotted spoon, carefully remove the fried vadas from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the Masala Vada hot.

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