Masala Vadai (Paruppu Vadai)

Prepare the Vada Mix

1. Drain water completely from the soaked channa dal. 
2. Transfer to a mixer jar along with fennel seeds, ginger, garlic, and black pepper powder. 
3. Add 1 tablespoon water and grind—first 20 seconds continuously, then pulse 3–4 times. 
   • The batter should be coarse with a mix of pulped dal, broken dal, and a few whole dal pieces for texture. 

Transfer to a mixing bowl and refrigerate for 30 minutes.

Flavor the Batter

1. Add grated ginger, chopped garlic, green chilies, coriander, and mint to the chilled batter. Mix well. 
2. Just before frying, add onions and salt. Mix thoroughly. 

Shape & Fry the Vadai

1. Heat oil in a heavy-bottomed frying pan over medium-high heat. 
2. Test the oil temperature by dropping a small ball of batter—if it rises immediately, the oil is ready. 
3. Shape small round patties (vadai) with wet hands and gently slide them into the hot oil. 
4. Fry until golden brown and crisp on the outside, turning occasionally for even cooking. 
5. Drain on paper towels and repeat with remaining batter. 

Serve

• Serve hot with coconut chutney, mint chutney, or ketchup.