Masala Vada

1. Soak the Chana Dal, Urad Dal, and Toor Dal together in ample water for a minimum of 4 hours or preferably overnight.

2. Drain the soaked dals completely, reserving approximately 30 grams of the soaking water.

3. Combine the drained dals, Ginger, and Green Chili in a grinder. Grind to a coarse paste, adding the reserved water sparingly if needed to aid grinding, ensuring the mixture remains thick and not watery.