Masala Wada

Ingredients	Quantity
Black gram dal – peeled and broken	1 cup
Oil	¼ kg
Onions	2
Green chillies	4
Pepper seeds	1 tbsp
Salt	to taste

Chop onions finely

Grind green chillies and pepper.

 The rest of the method is identical to that of "Wada". Add onions, green chillies and pepper paste to the black gram dal batter.

Masala Vada

Ingredients	Quantity
Split Bengal gram (channa dal)	1 cup
Split green gram (moong dal)	¼ cup
Cinnamon stick 2”	1 piece
Cloves	3
Coriander seeds – powdered	1 tsp
Ginger paste	1 tsp
Garlic	1 tsp
Nutmeg powder	¼ tsp
Onions – chopped	½ cup
Chopped green chillies	1 tsp
Salt	to taste
Oil	to deep fry

Mix the two dals and soak for 1.5 hours.

Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).

Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chilli. Mix well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside.

In a deep skillet warm oil and deep fry the balls on low heat until brown.

Masala Pakora

Ingredients	Quantity
Besan (chick peas flour)	2 cups
Yoghurt	2/3 cup
Green chillies – finely chopped	2
Ginger paste	1 tbsp
Garlic paste	1 tbsp
Salt	to taste
Oil	to deep fry
Masala spices:
Coriander seeds	1 tsp
Cloves	3
Cinnamon stick 1”	1

Powder ingredients in the Masala spices and add this powder and rest of the ingredients to the flour and mix well.

Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough balls (pakoras) and fry over low heat such that they turn light golden brown.

Serve hot with ketchup.

Masala Dosai

Ingredients	Quantity
Black gram dal	½ cup
Fenugreek	2 tsp
Enriched long grain rice	1 cup
Lime juice – optional	2 tbsp
Water	2 cups

Soak blackgram dal and fenugreek together and rice separately for at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice first and keep it separate. Next, with less than 1/3 cup of water, blend blackgram dal and fenugreek together. Combine the two mixtures. The batter should not be too thick or too thin. If you take the batter and pour it out of a spoon, the flow from the spoon should be even. Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour. If you do not get a sour flavor, add lime juice.

Heat a non-stick pan until it becomes medium hot and wipe the pan with a little oil dipped on a cloth or paper towel. When the pan becomes hot, take a small scoop of batter and pour it on to the pan. Spread it around and make a small circle of batter. Flip it over to the other side when one side is done, that is when air bubbles begin to appear. Reduce the heat to medium before you cook the next one.

Hints:

1. Sprinkle some water on the pan to make the pan cool.

2. Keep the pan hot but not so hot as to burn the dosai.

3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of oil.