Masal vadai or bengal gram vadai

Masal vadai 

Masal vada is delicious and mouth watering tea time snack.It would be a superb combination if you taste masal vadai with tea in n cold winter days.

Method:

Step 1: soak Bengal gram in water for 3 to 4 hours.Then drain Bengal gram completely and add it to a blender,add 1 spoon of fennel seeds.grind coarsely (the mixture should not be too soft or too course , refer picture below)without adding water.(if you need to add water to grind then sprinkle few spoons)add needed amount of salt while grinding .

Step 2: take 3 big onions finely chopped , some finely chopped ginger, green chili, coriander leaves, curry leaves and it to the grinded Bengal gram dall and fennel seeds mixture and mix well .

Step 3: wet your hands in water and Now make equal size balls out of the grinded mixture and add shape each balls to a flat patties.

Step 4: Now heat oil in a kadai (heat should be in high flame when you drop in and after turn the stove to medium flame so that all the vadas will be evenly cooked)and deep fry those patties  till it becomes golden brown color.

 

chech those vadas are cooked from inside 

 

Step 5: towel dry those tasty vadas and serve hot.

 

Tomato chutney (1)

Tomato chutney (1)        

This type of Tomato chutney taste good if eaten with Ragi adai. I have not tempered the chutney as the chutney taste good even without tempering ,if you want then you can temper it with mustard seeds, urad dal and some curry leaves. 

Lets see how to prepare it ,

Method:

1.    Heat 2 spoons of oil in a kadai and add 2 chopped onions, a small piece of tamarind, some curry leaves 2 or 3 red chilly (here I have used Gundu milagai or Red round chilly)fry until onion turns golden brown.

2.    Now add 2 chopped tomatoes, sauté and cook until tomato become mushy and cooked, remove from heat .Bring it to the room temperature and grind it by adding salt. Grind it to a fine paste. Now Tomato chutney is ready, add temper if needed.