Masala Vada

Course : Curry
Serves: 4
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1 cup split Bengal gram -- (channa dal)
1/4 cup split green gram -- (moong dal)
1 stick cinnamon -- (2 inch)
3 whole cloves
1 teaspoon coriander seeds -- powdered
1 teaspoon ginger paste
1 teaspoon garlic
1/4 teaspoon nutmeg powder
1/2 cup chopped onions
1 teaspoon chopped green chiles
1 teaspoon salt -- to taste
2 tablespoons oil -- to deep fry

Preparation / Directions:

Mix the two dals and soak for 1.5 hours. Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water). Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chile. Mix well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. In a deep skillet warm oil and deep fry the balls on low heat until brown. Cooking time: 30 minutes (with soaking time of 1.5 hours) Serves 4-5

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