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Masala Chana Dal Fritters

22 Feb

Senagapappu Masala Vada


Chana Dal 1 cup
Onion 1 small
Cloves 1
Cinnamon 1/2 inch piece
Coriander Seeds 1 tbsp
Whole Red Chiles 3
Curry Leaves 8-10
Salt to taste
Oil for frying

Method of preparation:

Peel, wash and finely chop onion.
Wash and tear curry leaves into small pieces.
Grind clove, cinnamon, coriander seeds and red chiles into fine powder.

Wash and soak chana dal for 3 hours.
Drain the water and grind the soaked chana dal coarsely adding least amount of water.

Combine the ground chana dal with chopped onion, curry leaves, ground masala powder and salt.
Take 1- 1 1/2 inch sized ball out of above chana dal mixture.
Place the ball on left hand and press it lightly to form a 2 inch disk.

Heat oil in deep vessel on medium high heat.
Deep fry the disks until golden brown on both the sides.
Drain on absorbent paper and serve hot.

If chana dal mixture is little watery, add rice flour to make somewhat tight mixture.