Mutta Vada

1. 1
   prep · ~120 min

   Soak the chana dal and boil the eggs.

   1.Wash the chana dal well and soak it in water for 2 hours.

   2.Boil the eggs until hard cooked, about 10-12 minutes.

   3.Peel the eggs and set them aside to cool completely.

   4.Drain the soaked dal very well so the vada mixture stays coarse and firm.
2. 2
   mix · ~3 min

   Grind the dal for the vada mixture.

   1.Add the drained chana dal to a mixer jar.

   2.Pulse to a coarse mixture without making a smooth paste.

   3.Add 1 to 2 tbsp water only if the blades need help moving.

   4.Transfer the coarse dal mixture to a bowl.

   TIPKeep the batter coarse and fairly dry so the vadas turn crisp and hold their shape in oil.
3. 3
   mix · ~4 min

   Mix the vada batter.

   1.Add half of the chopped onion to the dal mixture.

   2.Add half of the green chili, the ginger, curry leaves, fennel seeds, red chili powder, turmeric powder, and salt.

   3.Add cilantro and mix well with your hand until the mixture holds together.

   4.Divide the mixture into 8 equal portions.
4. 4
   prep · ~5 min

   Prepare the egg filling.

   1.Cut each boiled egg in half.

   2.Remove the yolks and place them in a small bowl.

   3.Mash the yolks with the remaining onion, remaining green chili, and a small pinch of salt taken from the measured salt.

   4.Fill the hollow of each egg white half with the mashed yolk mixture.
5. 5
   assemble · ~7 min

   Shape the mutta vada.

   1.Wet your palm lightly and flatten one portion of dal mixture into a small disc.

   2.Place one filled egg half in the center with the cut side up.

   3.Bring the dal mixture around the sides, leaving the egg top visible.

   4.Repeat to shape all 8 pieces.

   TIPPress the dal mixture firmly around the base so the egg stays in place while frying.
6. 6
   fry · ~15 min

   Fry the mutta vada.

   1.Heat the oil for deep frying over medium heat.

   2.Slide in 2 to 3 shaped vadas at a time without crowding the pan.

   3.Fry until deep golden and crisp on the outside, turning gently, about 4-5 minutes per batch.

   4.Lift out and drain briefly before frying the remaining pieces.

   TIPUse medium heat throughout; very hot oil browns the outside too fast before the center turns crisp.
7. 7
   serve

   Serve the mutta vada hot.

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