Low-fat Aama Vadai

Aama vadai or masala vadai is a deep fried fritter made with chana dal. It serves as a great accompaniment to evening tea. I tried a low fat option by making it in my kuzhipaniyaram pan instead of deep frying. This method uses very little oil and tastes very much like the classic aama vadai. Though you compromise on the taste the deep fried aama vadai gives, this version wins in the health aspect!

Ingredients
Channa Dhal/Bengal gram Dhal - 1 cup
Onion - 1 small sized
Green chillies - 2
Curry leaves - 1 sprig
Asafoetida/Hing - 1/4 teaspoon (optional)
Shahjeera / Fennel Seeds / Sombhu - 1 teaspoon
Coriander leaves finely chopped -1 tablespoon
Salt to taste
Oil

Directions

1. Soak the channa dhal for about 2 hours in water.
2. Drain the water and grind together the soaked dhal, green chillies, asafoetida and salt to form a coarse paste.
3. Chop the onions finely.
4. To the ground mixture, add the chopped onions, shah jeera, curry leaves and coriander leaves.
5. Heat the kuzhipaniyaram pan and drizzle little oil, about half a teaspoon in each hole. 
6. Once the oil gets hot, with a spoon, take a little of the ground mixture and add it to each hole.
7. Reduce the heat to medium flame and cook for about two minutes. Take care it does not burn.
8. With a spoon flip the vadai and cook for a couple more minutes.
9. Once done, remove the vadais and serve hot with tea!
10. Also tastes great with some ketchup.