Masala Vada with Mint Leaves Chutney

Source: Raks Kitchen

Ingredient:

1 cup Channa dal / kadalai paruppu

1 tblsp rice flour / raw rice

1 Onion

5 green chiliies

1 tsp fennel / soambu

2 tblsp each coriander and mint leaves - chopped

as needed salt

1 sprig curry leaves

1" piece ginger

5-6 cloves garlic

Method:

Soak channa dal for 3 -4 hours. 

First grind ginger, garlic, chiliies and fennel coarsely.

Then drain channa dal completely and add it in two batches and grind coarsely.

Not too smooth not very coarse too. One or two channa dal can be whole.

Mix finely chopped onion, coriander and mint, slat, rice flour and curry leaves.

Keep a bowl with water and wet both hands.  Make equal sized balls first for uniform sized vadas.

Heat oil in kadai meanwhile.  Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in colour, flipping once in between.  Always cook in medium flame to ensure even cooking and golden colour.

When you drop oil, heat should be high.  Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Note:  If we dont soak for enough time, vada may turn hard and too crisp.

Rice flour or sooji is to make crisp.  Its optional too, if using rice, soak along with dal.

You can also replace ginger and garlic with ginger garlic paste.

Grinding ginger and garlic coarsely adds a kind of flavour.  You can even add a 3/4 tsp of garam masala.

If you don't like garlic you can omit and add asafoetida 1/4 tsp.  No need to add water while grinding.

Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and spicy mint or coconut chutney as side dish for vadas

Mint Chutney / Pudina Chutney 

Ingredients:

3/4 cup loosely packed mint leaves

1/2 cup - 3/4 cup coconut, fresh grated

6 green chilies

1 tbsp fried gram dal/pottukadalai

a generous pinch tamarind

1 small piece ginger (optional)

1/4 sp turmeric

3/4 tsp salt

To temper:

1 tsp oil

3/4 tsp mustard

1 tsp urad dal

Method:

Wash the mint leaves and let it retain some water.  Heat a pan with oil, season wtih the items given under "To Temper'.  Transfer to a serving bowl and in the same pan, add the washed mint leaves and saute the leaves in medium flame until it just shrinks in volume.

Grind coconut, green chilies, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.

Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

Notes:

1 add mint leaves lastly because, 1 don't wan to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney.  If you want it smooth you can grind everything together as well.  Turmeric is for giving a nice cool green colour.  I add milk if my coconut is very dry while grinding.  Ginger adds a nice flavour and goes well with mint.  

Serve with idli or dosa or paniyarams too.