Masala Vada

Vada also known as wada or vade or vadai or Bara (pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury fritter-type snack from South India.

History
 
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.
Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.

Masala Vada

Ingredients

• Channa Dal/Bengal Gram – 1 1/2 Cups
• Onion – 1 Large
• Green Chillies – 3
• Dry Red Chillies – 2
• Fennel Seeds – 1/2 tsp
• Ginger – 1/2 piece (optional)
• Salt – to taste
• Curry Leaves – 1 sprig
• Cilantro Leaves – 4-5 sprigs
• Asafoetida/ Hing – 1/2 tsp
• Cooking Soda – a pinch
• Oil – To deep fry

Method

• Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times.
• Keep aside 1tbsp of soaked dal and grind remaining dal with green, red chillies,  fennel seeds, ginger into coarse paste.  Add 1-2 tbsp of water only if required.
• Finely chop onion, curry leaves and cilantro, add with grinded dal, mix everything well with salt, soda, asafoetida and reserve 1tbsp whole channa dal. 
• Make small lemon size ball from dal mixture and flatten between both palms to shape it like cutlet/tikki.
• In a deep pan/wok heat oil for deep frying, drop carefully 4-5 vada in oil and cook in medium heat until both sides becomes nice golden brown.
• Serve hot/warm with tea/coffee or with meal.