Ingredients:
250 gm. Chana dal (Bengal gram)
½ tbsp. fennel seeds
4 red chilies
250 gm. onions (chopped)
½ inch piece of ginger
2 sprigs of curry leaves
Oil for deep frying
Salt to taste
Method:
Put dal in a pan, add fennel seeds and red chilies cover with enough water and keep aside for about 2 hours.
Remove and reserve 50 gm. of the soaked Chana dal. Drain and put the remaining dal, fennel and red chilies in the blender and grind into a coarse paste. Remove, add all the other ingredients, including the reserved dal, and salt, mix well, divide into equal portions and flatten between the palms into patties of 2 inch diameter.
Heat enough oil to deep fry add the vada patties and deep fry over medium heat until golden brown. Remove to absorbent paper to drain the excess fat. Serve with chutney and sāmbar.
