An amazing hot masala vada recipe for the rainy season.
If you find it difficult to hold the mixture together to make a disk, add some besan/gram flour to it. Or alternatively grind half the mixture really smooth and the other half coarse and mix it together.
Do not cook on high flame as the masala vada will be cooked on the outside and still be raw inside.
Always soak for atleast 4-5 hours, if you don’t, then the masala vadas will turn out to be very hard.