Masala Vada

Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5

INGREDIENTS:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry

METHOD:
- Mix the two dals and soak for 1.5 hours.
- Drain water from the soaked soal.
- Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).
- Crush cinnamon stick and cloves into powder and add to the paste.
- Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chili.
- Mix well.
- Make this dough into small balls (roughly half the size of a golf ball) and keep aside.
- In a deep skillet warm oil and deep fry the balls on low heat until brown.