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Ingredients:

• Red Gram (Toor) Dhal : 1 cup.

• Bengal Gram (Channa) Dhal : 1 cup.

• Onion : 1 chopped

• Red Chili : 3 to 4.

• Asafetida : 1 Pepper size (Optional).

• Curry and Coriander leaves chopped : Little.

• Cumin (Jeera) Seeds : 1-2 tsp.

• Salt - As per taste. Approx : 3/4 tsp

• Ginger : 1 inch grated.

•  Garlic : 2 to 3 Flakes.

•  Oil for Deep Frying.

Method:

1. Soak Toor and Channa Dhal together for 3 to 4 Hours.
2. Drain the water completely from Dhal.
3. Add Red chili, Jeera, Ginger, Garlic to the Dhal, and grind coarsely without adding water.
4. While Grinding don't run the mixer continuously. The Grinded Dhal should be very coarse.
5. Mix the Mixture with chopped onions, salt, curry and coriander leaves thoroughly.
6. Take small balls of Mixture and flat it thin round shaped in the hand or on a plastic sheet of paper.
7. Heat the oil and put the flat round shaped Mixture into it.
8. Turn the vadai so that it will cook evenly on both sides.
9. Once the vadai turns golden and crispy, remove from oil and serve hot.

tsp - Tea Spoon
tbsp - Table Spoon