Dal Vada

Ingredients 

• 1 cup split Bengal gram (chana dal) soaked for 8-10 hours
• 1 medium onion
• 1-inch piece ginger
• 12 -15 curry leaves
• 2 green chillies
• Salt to taste
• 3 tablespoons coriander leaves, chopped
• Oil for deep-frying 
• Coconut chutney to serve 

Method

1. Finely chop onion and ginger and set them aside.
2. Drain Bengal gram and put into a blender jar, add curry leaves and green chillies and blend to a coarse paste. Transfer the mixture into a bowl, add onion, ginger, salt and coriander leaves and mix well.
3. Heat sufficient oil in a kadai.
4. Dampen your palms with water, take a portion of the mixture flatten them slightly between your palms, and slide them into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Arrange them on a serving platter and serve hot with coconut chutney.