GARLIC MASAL VADAI

Bengal gram dhal	2 cups
Raw rice	¼ cup
Methi Seeds	1 tsp
Cloves	4
Cinnamon	1” piece
Garlic florets	6
Minced onion	½ cup
Saunf or Aniseeds	1 tsp
Coriander & Curry leaves	2 tbsn
Green & Red chilli	2 each
Oil to fry
Ginger ground	1 tsp
Salt to taste

1.     Wash and soak dhal, rice and methi seeds for 2 hours.

2.     Soak the cloves, cinnamon, saunf and garlic separately.

3.     Grind the dhal mixture very coarsely with salt and chillies.

4.     Add the soaked spices at the last stage of grinding and roll just for a minute and take out.

5.     Add minced onion, ginger ground and cut coriander and curry leaves.

6.     Place a broad based tawa on stove and shallow fry these vadais sprinkling oil on both sides.

7.     Deep frying will be preferable if there is no objection to oil consumption.

8.     Still, the garlic in the vadai may compensate the ill effects of oil to a certain extent.

9.     A good tomato sauce is a wonderful choice of a side dish.

10.                        This vadai will taste better compared to adding garam masala powder to the dough.