Mysore Vadai

After an earthquake weekend, the week started with a downpour of rains here in the usually sunny Southern California. Yeah, earthquake has become part of a season here!!

It was a chilly and rainy evening and I wanted to make some hot, hot vadais to accompany our evening chai. I did not want to make the usual kara vadai, aama vadai or uluntha vadai. I remembered that it was long since I actually cooked something from cookbooks. I adapted this recipe from Mallika Badrinath's cookbook and it came out really good.

Ingredients
Toor Dhal - 1/2 cup
Channa Dal - 1/2 cup
Split Yellow Moong Dal - 1/2 cup
Urad Dal – 1/2 cup
Green chillies – 4
Garlic- 2 cloves
Curry leaves - 1 sprig
Coriander leaves - 1 sprig
Salt to taste
Oil for deep frying

Directions
Wash all the four dhals and soak them for atleast two hours.
Add the garlic, green chillies and the salt and grind it in a mixer without adding any water to obtain a coarse mixture. Do not grind it into a paste. The coarse consistency actually gives a nice bite to the vadai.
Finally add the chopped curry leaves and coriander leaves.

In a heavy bottomed vessel, heat oil for about 1.5 inches thick for deep frying. Once it turns hot enough, make small sized balls out of the dal mixture and deep fry until it turns golden brown in color.
Serve hot with coconut chutney or any chutney of choice. Iserved them all by itself along with some hot, hot masala chai!

Sending this to MLLA: 22nd helping started by Susan and hosted this month at Ruchikacooks
and Magic Bullet contest giveaway hosted by mansi.