Masala Vada

1/2 cup chick peas daal
1/2 cup Soya bean
green chillies - to taste
2 onions - chopped
2 tbsp ginger - grated
salt - to taste
refined oil

Soak soybeans overnight and chick peas for two hours.
Drain water completely and combine both the beans.

Grind the beans and green chillies together with as little water as possible into a coarse batter.

Add chopped onions, grated ginger, and salt to the batter and mix well.

Make the vadas with the batter (approximately two tbsp for each vada) and deep fry in hot oil till golden brown.

Serve hot with tomato ketchup.

Chef: Kavitha Reddy,