Channa dal 1 Cup
Garlic 2-3 pods
Dry red chilli 3 Pcs
Corriander leaves Handful
Fennel seeds 1/2 tsp
Asafoetida Small pinch
Salt To taste
Oil To fry
Wash and soak the Channa dal for 1- 1/2 hours and strain.
Finely chop the onion and corriander leaves.
Keep 1/4 of the soaked channa dalaside
Coarsely grind the garlic, dry red chilli and fennel seeds (pulse mode), add the remaining 3/4th of the soaked channa dal together and coarse grind.
* Do not grind it to paste. It should resemble crumbs (You will get in just 2-3 turns in Pulse mode.
Mix the coarsly ground channa, the 1/4th cup of channa (which was kept aside), onions, corriander leaves, salt &amb asafoetida. Make it into round flat patties
Heat oil and deep fry
Crispy & tasty Masal vadai is ready to serve