Homemade Chana Dhal Vada

• 3-58 ounces, weight Chana Dhal Or Masoor Dhal
• 38 ounces, weight Onion, finely chopped
• 1 Tablespoon Chilies Dried Finely Chopped Or Chili Powder
• 1 teaspoon Masala Powder
• 1/2 teaspoons Salt, Or To Taste
• 2 Tablespoons Curry Leaves Finely Chopped
• 1/2 teaspoons Ginger, Finely Chopped
• 1/2 teaspoons Baking Powder
• 1/2 Tablespoons Flour, All Purpose
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Vegetable Oil, For Frying

1. Soak chana dhal or masoor dhal in water for 6 hours.
2. Dont use too much water maybe around 500 ml of water when you soak it.
3. Then once soaked, grind the dhal into a thick and fine paste adding very little water you can add around 2 Tablespoons of water so that you get a very thick paste.
4. Add the following to a mixing bowl and mix well: dhal, onion, dry chilies, masala powder, salt, curry leaves, ginger, baking powder, and flour.
5. Once its completely mixed, let it rest for 10 minutes.
6. Start heating your oil.
7. Dip your hand in water, then take a small ball of batter in your palm and flatten it.
8. Deep fry them in hot oil (over medium heat), until they are golden brown and crispy.
9. Serve with chutney or tomato sauce.

masoor dhal, weight onion, chilies, masala, salt, curry, ginger, baking powder, flour, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-chana-dhal-vada/ (may not work)