Ingredients:

• 1/2 cup – broken black gram (urad dal)
• 3/4 cup – Bengal Gram (channa dhal)
• 1/4 cup – red gram dal (tur dal)
• Curry leaves
• Coriander leaves
• 1/2 cup – scraped Coconut
• Asafoetida (hing), a pinch
• 1/2 tsp – chilli powder
• oil (to deep fry)
• salt to taste

Method:

1. Soak all three dals together for about 1/2 an hour.
2. Drain all the water and grind in a mixer, adding minimum amount of water.
3. Add salt and asafetida to the mixture and mix well.
4. The mixture should not be ground to a fine paste.
5. It should be coarse.
6. Chop curry leaves, coriander leaves and coconut, and add these to this mixture.
7. Heat oil in a pan (on a low flame), take a small amount of the mixture, make it into small patties by placing on a plastic or aluminium foil, and add into the oil.
8. Turn over four or five times.
9. When it turns brown, the vada is done and can be taken out.
10. Serve hot with coconut chutney.

Recipe courtesy of Priya