4 cups Chick Peas
1 cup Rice flour
4 - 6 Green Chilies
Few Curry Leaves
Soak chick peas over night in water. Drain the water and grind chick peas roughly using as little water as possible. Soft batter makes the vada soft. Grind green chilies also roughly.
Add chopped onions, grated ginger, curry leaves and salt. Now add rice flour and coriander, and mix well. It does not require any more water. These are spicy vadas, so, suit your taste and add green chilies accordingly.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light.
Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turning back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Masala vada make a great evening snack, they do not absorb too much oil. Enjoy with a cup of hot coffee or tea.