MASALA VADA/AMBODE/FALAFEL

1 cup organic Chana dal (Bengal Gram Dal)
1/2 cup Dill leaves , chopped
1/4 cup Coriander (Dhania) Leaves , chopped
1/2 cup moringa leaves
1 inch Ginger , finely chopped
3 tablespoons organic white Rice flour
Himalayan pink Salt , as required
1/2 teaspoon Turmeric powder (Haldi)
1 tspn pinch gluten free (hing)
1/2 cup freshly grated coconut
Organic Cold pressed ground nut oil, for deep frying

 METHOD

Soak organic Chana Dal in water for about 4 hours

Wash the dal thoroughly and grind soaked dal without water into a coarse paste.

In a bowl, add grounded dal, turmeric powder, salt, hing, dill leaves, Moringa leaves and coriander leaves. Combine them together.

Add rice flour & combine them well.
Season it with salt. Make small balls out of the dough and press them slightly.
In a wok/kadai, add oil and heat it over the medium flame.
Once the oil is hot, add the circles into it and fry until both the sides turn golden in colour.
Ensure you fry the vada over medium heat. Repeat the same for the remaining balls.