Instructions

preparation for masala vada
Rinse the chana dal for a couple of times in water.
Then soak in enough water for 2 hours. For a quicker option, you can heat water and the soak the chana dal for an hour.
Later, in a grinder, add the following whole spices - 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, 1/2 tsp coriander seeds and 1/4 tsp black pepper. Grind the spices coarsely.
Drain the soaked chana dal very well. Then add the chana dal to the grinder jar in which the spices are already there. No need to remove the spices.
Grind the dal coarsely. Some whole chana dal should be there.
No need to add water while grinding. I did not add any water. If you add water, then it becomes difficult to shape the vadais. If you are not able to grind at all, then add 1 to 2 tbsp water and grind.
Scrape and remove the ground dal in a mixing bowl.
Add 1/4 cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 8 to 10 curry leaves, finely chopped, 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.
Mix very well.
shaping and making masala vada
Shape to medium sized vadas. Make medium sized balls and then flatten them. If not able to shape vadai, then add 1 or 2 tbsp of rice flour.
Heat oil for deep frying in a kadai or pan.
On a medium flame heat the oil.
Check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
Now carefully slid the vada in the hot oil.
Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
Fry till the vada becomes golden and crisp. Drain them on kitchen paper towels to remove excess oil.
Serve the masala vadai hot tomato ketchup or with coconut chutney.