Coconut, fresh grated -1 cup
Chana dal - 1/2 cup
Green Chilies - 2 -3 medium
Ginger - 1"
Fennel Seeds - 1/2 tsp
For the vada
Curry leaves handful
onions - 1 medium
coriander leaves handful
Oil for deep frying
Besan - 2 - 3 tbsp as required for binding
How to make the Coconut Masala Vada
Wash and soak the chana dal for an hour. Drain it completely before grinding.
Wash and finely chop the coconut meat.
First run it in the mixer to a coarse paste
Then add the channa dal, green chilies, ginger to the coconut and pulse it to a coarse paste. The mix should be ground well, yet not so much as a paste.
Finally add the fennel seeds and pulse it couple of times. Idea is to blend and not grind the fennel seeds.
Transfer to a bowl, add curry leaves, coriander leaves and finely chopped onions. Mix everything well. For binding the batter, add besan as required and adjust salt.
Heat a kadai with oil, pat down as small discs and deep fry on both sides.
Drain on a kitchen towel and serve hot