Masala Vada

Ingredients
Masala Vada

* 1/2 cup: Toor Dal
* 1/2 cup: Channa Dal
* 1 tbsp: Urad Dal
* 1 large: Onions (finely chopped)
* 5-6: Red Chillies
* 1" inch piece: Ginger
* A few: Curry leaves
* Oil for deep frying
* Salt to taste


Method

1. Soak all dals together for an hour.
2. Grind all ingredients except onions to a coarse paste.
3. Heat oil for deep frying.
4. Add onions to the paste.
5. Shape like Vada and deep fry.
6. Serve hot with ketchup or chutney.

Masala Vada

Ven Pongal

Ven pongal is spicy version of pongal, the popular dish from South Indian cuisine.

Prepared with rice, milk, green gram dal as main ingredients Ven Pongal is an ideal

breakfast. Easy to cook and ready to serve, the recipe
of Ven pongal is here

Ingredients
Ven Pongal

* 1 cup: Raw rice
* ½ cup: Milk
* 1/3 cup: Green gram dal
* 11/2 tsp: Black pepper
* 1 tsp: Cumin seeds
* 1 tbs: Broken cashew nuts
* 1 tbs: Finely cut ginger (optional)
* A few: Curry leaves
* 2 tbs: Ghee
* 5 cup: Water
* Salt to taste


Method

1. Wash rice and dal and cook them together in five cups of water for 10 minutes.
2. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and

remove from fire.
3. Fry cashew nuts, pepper and cumin seeds in ghee.
4. Pour this over the rice-dal mixture.
5. Mix well and serve steaming hot with ghee on top.
Ven Pongal

Masala Dosa

Ingredients
For Dosa Masala Dosa

* 2 cup: Rice - preferably parboiled
* 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
* 1/2 tsp: Fenugreek Seeds
* Oil to smear the pan for cooking the dosas
* 2 tsp: Salt

For Masala

* 500 gm (3 cups): Potatoes - boiled, peeled and cubed
* 1 1/2 cups: Onions - sliced not very thin
* 1/4 tsp: Powdered Turmeric
* 2-3: Green chillies - chopped coarsely (optional)
* 6-7 : Curry leaves or 1/2 tsp dried curry leaves
* 2 tbsp: Oil
* 1 tsp: Mustard seeds
* 2 tsp: Salt
* 1/2 cup: Water


Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to

make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little

spongy.

2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over

it. When really hot, splash a little water over it, and immediately pour batter onto it,

spreading it thin, with a circular motion. This will have to be very swift and will need

a bit of practice.

3. After spreading the batter, lower the heat and dribble a little oil around the edges

so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under

it to ease the dosa off the pan.

4. Put desired filling in the centre and fold the two edges over. Serve accompanied with

sambhar and chutney


For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves

and green chillies, and sauté over high heat till the onions are a little transparent.

2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the

potatoes around till well mixed and add the water and let it simmer for 2-3 minutes