• 250 g – Urad Dal
• 4 – Green chillies
• a pinch of Asafoetida
- Soak dal in water for about 5 hours.
- Drain out the water and grind to a paste along with chillies and asafoetida.
- Mix sliced curry leaves and salt.
- Form into round vadas on a wet cloth.
- Make a hole in the centre and deep fry to a golden brown colour.
- Drain and serve either with coconut chutney or with sambhar poured over the top.