Dhall Vadai

One of our favorite Indian savory snacks.

500g channa dhall (Australian dhall) - soaked for at least 6 hours
4 onion - sliced
4cm ginger - minced
2 cloves garlic- minced
5 green chilis - sliced
2 tsp aniseed - pounded coarsely
1 tsp each tumeric powder and chili powder
few coriander and curry leaves - chopped
21/2 tsp salt
oil for frying

Drain the dhall and blend it coarsely in a blender,  add a wee bit of water to ease the blending.
Remove and set aside in a large bowl. The blended dhall should not be too wet. In case you've got your dhall wet, just squeeze the water out.
Add the rest of the ingredients, except the oil and give it a good mix.

                                         

Heat your pan with enough oil, take a golf size dough and shape it flat in your wet palms and gently drop it in the hot oil. (moderate heat).

                                           
Fry until it turns golden brown. Done.
Enjoy...jue
recipe from banana leaf temptations book