Kerala Paruppu Vada (Masala Vada)

Ingredients 

• 2 Cups Kaddala Paruppu  (Channa Dal)
• 1 Medium Size Red onion - diced
• 1/2 inch piece ginger - diced into small chunks
• 2 Tsp Crushed Red Pepper (may adjust for spice level)
• 2 stalks of Curry leaves, separated from the stalk
• 1 Tsp Salt (you may adjust to taste)
• Oil to deep fry vada

Method

1. Soak Paruppu in 6 cups of water for 2 hours.
2. Drain water (Don't drain for too long and leave a little bit in the paruppu),
3. Too much water in the grind will burn paruppu vada and will not cook or be crisp.
4. Add ginger and curry leaves in the paruppu
5. Grind paruppu to a coarse consistency (don't make it a paste)
6. You may have to grind the paruppu in two or three batches so that if one batch becomes a paste, you can make the next batch a bit more coarse to compensate.
7. Transfer ground paruppu to a large mixing bowl.
8. Add crushed pepper, salt and chopped onion to the ground Paruppu.
9. Mix everything well. Check spice and salt levels from the raw mix. Adjust as necessary.
10. Make lime size balls, squeezing them tight and keep in the mixing blow itself.
11. Heat oil (enough to deep fry vada) on medium-high heat.
12. Take each ball and flatten it on your wet palm and gently drop in heated oil
13. Fry until vada becomes golden brown.
14. Do not fry more than 5 or 6 vadas in a batch.
15. If you drop in too many the oil will become cold and vada will absorb oil.
16. Eat one from the first batch. You may have to adjust to get it right.
17. If inside is not cooked and surface is not burnt, then increase heat a bit.
18. If inside is not cooked but surface is burnt, reduce heat a bit for next batch.
19. Medium high heat is best to cook inside and get crispy outside. It may take a couple of tries to get it perfected to your taste.
20. Serve hot and enjoy. You don't need sauces or sides for vada. Just need good company.