Masala Vada with Tomato Ketchup

Instructions

1. 1

   Soak and Prepare the Dal

   • Rinse the chana dal under running water until the water runs clear.
   • Soak the dal in ample water for 2 hours. Do not over-soak, as it can make the vadas oily.
   • After 2 hours, drain the water completely using a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed.
   • Set aside 2 tablespoons of the soaked dal. This will be added later to give the vadas a crunchy texture.
2. 2

   Grind the Vada Mixture

   • In a food processor or grinder jar, add the remaining drained dal, chopped ginger, garlic cloves, dried red chilies, and fennel seeds.
   • Pulse 4-5 times without adding any water. The mixture must be coarse and thick, not a smooth paste. Scrape the sides and pulse again if needed.
   • A coarse, grainy texture is essential for crispy vadas.
3. 3

   Combine All Ingredients

   • Transfer the ground dal mixture to a large mixing bowl.
   • Add the reserved 2 tablespoons of whole soaked dal, finely chopped onion, green chilies, curry leaves, coriander leaves, hing, and salt.
   • Mix everything gently with your hands until just combined. Do not knead or overmix the mixture.
4. 4

   Shape the Vadas

   • Lightly grease your palms with oil.
   • Take a small, lemon-sized portion of the mixture and roll it into a ball.
   • Gently flatten the ball between your palms to form a disc about 2 inches in diameter and 1/3 inch thick. Ensure the edges are not too thin.
   • Repeat with the remaining mixture, arranging the shaped vadas on a plate.
5. 5

   Deep Fry the Vadas

   • Heat oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 4-5 vadas into the hot oil, one by one. Do not overcrowd the pan.
   • Fry for 3-4 minutes on one side until it turns golden brown. Then, flip and fry the other side for another 3-4 minutes until deep golden brown and crisp all over.
   • Maintain a consistent medium heat to ensure the vadas cook evenly from the inside.
6. 6

   Drain and Serve

   • Once cooked, remove the vadas from the oil using a slotted spoon, letting the excess oil drip back.
   • Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • Serve hot and crispy with coconut chutney, mint chutney, or a simple cup of tea.