- Chana Dal - 1/2 cup
- Toor Dal - 1/2 cup
- Masoor Dal - 1/4 cup
- Onion / Shallots - 1/2 cup
- Ginger - 1 tbsp
- Fennel Seeds - 1 tsp
- Cumin Seeds - 1/2 tsp
- Red Chilly - 1 or 2 nos
- Hing - 1/4 tsp
- Green Chilly - 2 to 3 nos
- Curry Leaves - a few
- Rice Flour - 2 to 3 tbsp (Optional)
- Salt to taste
- Oil to deep fry
Method:
- Soak chana dal, toor dal and masoor dal together for 4-6hours. You can also use any one of the above dals, or Mutter Dal if it's available.
- Let water drain for atleast 1hour. If not drained properly, rice flour can be used later to make it firm.
- Add the drained dals (except a few tbsp for crunchy effect) to a mixer jar in batches or a food processor at once as shown. Also add onions, cumin, fennel, green chillies, red chilli and pulse it for few times till a doughable consistency is obtained as shown.
- Transfer to a mixing bowl.
- Heat oil for frying.
- Add hing and salt as per taste to the mix. Try to form small balls out of the mix. If you feel mix is having moisture/ not holding shape, add a tbsp of rice flour at a time and mix well to combine. Try till vadas hold shape and does not crumble.
- Check by dropping a mustard size from the mix to the oil to check if the oil is hot. If it comes to the surface as soon as it is dropped, oil is hot enough. However it should not turn brown as dropped, if so lower the heat and try again after few minutes.
- Keep some water to wet hands if needed.
- Pinch a lime sized from the mix and make a ball. Keep it on the left palm and gently press with the right palm as shown to form a Vada.
- Vada should be thinner at the edges and thicker at the middle.
- Gently drop vadas one a time to the oil. Do not overcrowd the oil with vadas.
- Stir occasionally to maintain even frying.
- Flip when one side is golden.
- Cook till both sides are brown and crispy.
- Serve hot.
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