Masal Vada

Ingredients :
Channa dal                1 cup
Onion                        1 chopped
Garlic                        2 - 3 cloves chopped
Fennel seeds              1 tsp
Curry leaves              10
Coriander leaves       1 hand full
Green chillies             2 chopped
Red chillies                4
Salt

Preparation ...
Soak the channa dal for 3-4 hours and grind it coarsely with red chillies and salt.
Add onion, garlics, green chillies, curry and coriander leaves to the ground paste and mix well.
Roast the fennel seeds till aroma comes and add it to the paste and mix.
Take a small ball of the mix (lemon size), flatten it a bit and cook it in hot oil.
Deep fry both the sides till dark golden brown.
Remove the vadas from oil and place it on a tissue paper to drain oil.
Serve it hot with coconut chutny.

Serves 15 medium sized masal vadas.

For Coconut Chutny
Ingredients:
Coconut                 1 cup shredded
Curry leaves           4
Coriander leaves    1 string
Green chillies          2
Salt

Tempering:
Mustard seeds or Urud dal     1/2 tsp
Curry leaves few

Preparation...
Grind the above given ingredients to a smooth paste along with salt.
Temper it with mustard  seeds or urud dal and curry leaves.

Serve with the masala vadas!


Note:
We add garlic and fennel seeds to avoid gastric troubles because of channa dhal and for proper digestion respectively.
We can refirdgerate the mixture for 2 days and use when desired.