This is another variety of vada which involves three types of dhal.

Ingredients

Chenna Dhal}

Thoor Daal } together 1 cup

Urud dhal }

Take all the three dhals in equal quantities to make up 1 cup full ( appx 200 gms)

Red Chillies – 4 Nos

Green Chillies – 4 Nos

Salt – 3/4 tsp

Ginger -1/2 inch

Hing 1/2 tsp

The above mentioned ingredients are meant for grinding and preparing the batter.

Onion – 1/2 cup finely chopped

Curry leaves – 15-20

Croiander – 2 tsp finely chopped

Sonuf – 1/4 tsp (just crush it and add to the batter)

Procedure

-Soak the dhal for about 1 hour.

-Grind it into a coarse batter along with salt, chillies and ginger.

- Mix the finely chopped onion, curry leaves, chopped coriander and crushed sonuf and pinch of baking soda with the batter.

-Heat the oil in the kadai. Take a small ball of batter in your hands. Either you can flatten it in your hands or use a plantain leaf or polythene sheet, drop it into oil and fry till it is golden brown. Depending upon the quantity of the frying oio you can make upto 5-6 vada at a time

-Pierce a knife into one vada to see if it is cooked. If the batter sticks then it needs more cooking.

Serve it hot with chutney and sambar. Even the tomato ketchup is a good combination.

Along with finely chopped onion you can also add finely chopped cabbage and grated potato.

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