Bean sprouts lentil vadai (Masala vadai)

Masala vadai is most popular south indian snacks served with chutneys. Bean sprouts are mostly used in the thai preparation especially in fried rice. Thin & shinny bean sprouts gives additional taste from the normal lentil vada. Channa dal needs to be soaked in the water & grounded coarsely without adding water. Here is the little handy tip when the batter becomes little watery - add pottukadalai powder (split roasted gram dal) to make it thick. Crispy snack little healthy & perfect with tea.

Ingredients :
Bean sprouts - 1 cupChanna dal -1/2 cupFennel seeds - 1 tspOnion - 1 no (Finely chopped)Curry leaves - 1 tbsp (chopped)Corriander leaves - 1 tbspMint leaves - 1 tsp (chopped)Green chillies - 3 to 4 nos (as per ur spice)Red chilly powder - 1/2 tsp (optional)Grated ginger - 1/2 tspGaram masala - 1/4 tspSalt to tasteOil for deep frying

Method :

1. Boil the bean sprouts & drain the water.

2. Soak the channa dal for two hours & drain them. Retain a tsp of drained channa dal & grind the remaining channa dal & boiled bean sprouts coarsely (without adding water).

3. Add the remaining ingredients & mix well.

4. Take a small ball of mixture & slightly flatten them between your palms and deep fry them in the oil till golden brown in either sides.

Serve with chutney or tomato ketchup.