Masala Vadai

 An all-time favorite tea-time snack. On a rainy day with a hot masala
vadai and steaming hot tea is a mouthwatering combination. 
I learned certain variations of this vadai from my friends. Every home has slight variations and, of course, tastes different. This is one such recipe with little difference from the way I knew.

I usually prepare double the quantity and the remaining vada becomes vada curry for dinner or breakfast the next morning.

Preparation Time: 10 mins |Cooking Time: 30 mins |Serves: 4

Ingredients:

Channa dal - 1 cup
Onions - 1 big
Green chili - 4
Red chili - 2
Garlic - 2 pieces
Sombu/Fennel seeds - 1 tsp
Cinnamon - 1/2 inch
Mint - 1/2 cup
Salt to taste
Oil

Always adjust spices to your taste.

Method:

• Soak for a minimum of 3 hrs.

• In a mixer jar add garlic, cinnamon, and chilies, and give a pulse. I have added a handful of dal as my mixer couldn't grind that low.

• Now add the channa dal, and mint, coarse grind it, just one or two pulses.

• Transfer to a bowl. Add finely chopped onions and mint. Season with needed salt.

• Pat to vada shape and fry in hot oil.

• Serve hot with tea.