1 cup Bengalgram seeds / Channa dal / Kadle bele
6-7 Green Chillies
1/4 inch sized Ginger
12-15 Curry leaves
1 medium sized Onion
10-12 Coriander leaves
Salt to taste
Soak bengalgram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves, little amount of soaked bengal grams into smooth paste without adding water. Grind remaining soaked bengal gram seeds coarsely without adding water.
Chop onion and coriander leaves into small pieces as shown in the picture below.
Add chopped ingredients to the vada batter and mix well.
Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.
Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will server around 18 Masala Vadas.