Masala Vada - SK Khazana

Another version of medu vada – some masalas mixed with the batter before deep-frying This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients	Split black gram skinless (dhuli urad dal), Curry leaves
Cuisine	South Indian,Indian
Course	Snacks and Starters
Prep Time	5-6 hour
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Masala Vada - SK Khazana

1 cup Split black gram skinless (dhuli urad dal) soaked for 5-6 hours and drained
8-10 Curry leaves chopped
2-3 Green chillies chopped
1 teaspoon Crushed black peppercorns
1/4 cup Fresh coconut chopped
1 tablespoons Split Bengal gram (chana dal) soaked and drained
2 tablespoons Fresh coriander leaves
for garnish Oil
to serve Coconut chutney
to serve Tomato

Put split black gram into a grinder jar, add ½ cup water and grind to a fine paste. Transfer the ground mixture in a bowl. Add curry leaves, green chillies, crushed peppercorns, coconut pieces, split Bengal gram, coriander leaves and salt and mix well.
Heat sufficient oil in a kadai. Dip your hand in water, drop small portions of the mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange them on a serving plate and serve hot with coconut chutney and tomato chutney.