Masal vadai
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander - ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste
Preparation method:
1. Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, chili, coriander coarsely.
2. Add the dhal and use wiper to grind it coarsely(if you want you can add little water).
3. To the flour add onion, mint leaves, curry leaf, coriander leaf & salt. Intially make small balls using the dough for easy prepartion. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take)
4. Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown. You can put in tissue paper to remove excess oil and serve hot.