AMBODE/DAL VADA/PARUPPU VADA

Yields: 10-12 nos.

Ingredients

Kadale bele/Chana dal: 1 cup
Red chilli: 2 nos
Green chilli: 3nos
Ginger: 1 tsp(chopped)
Curry leaves: 20-25 leaves
Coriander leaves: 1/2 cup(chopped)
Hing: 1/2 tsp
Salt: as required
Oil: for frying

Preparation

1. Soak kadale bele/chana dal, red chilli for ½ an hour.
2. Drain water completely by leaving it in the strainer for 10 minutes.
3. Take a mixer jar, add both types of chillies, ginger, curry leaves, hing, salt, half of chana dal and grind without adding water.
4. Add remaining chana dal to the jar and coarse grind it.
5. Transfer the mixture to a bowl, add coriander leaves and mix it.
6. Keep a pan with oil for frying on the stove, by the time it gets heated, make medium sized balls from the chana dal mixture.
7. Once oil is hot enough for frying, apply few drops of water to the palm and tap the balls lightly on the palm with the other hand and add it to the oil. 
8. At a time 6 to 7 vadas can be added depending on the quantity of oil kept.
9. Fry till the vadas are cooked inside and crispy from outside. 

Note 

1. While making vada do not press it hard instead tap it very lightly. 
2. Do not over boil the oil. Fry the ambode in medium flame.
3. Grind the dal without adding water.