Ingredients:

• 1 cup – Channa dal
• 1/2 cup – tur dal
• 3 – Red Chillies (or to taste)
• 1 tsp – Fennel seeds
• 1/2 tsp – Asafoetida
• 1/2 tsp – chaat masala (optional)
• 1/2 tsp – Garam Masala (optional)
• 1 cup – Drumstick leaves
• 1/2 cup – onion, finely chopped
• 1 inch piece – ginger, chopped fine
• 1 sprig – Curry leaves
• Salt, as required
• Oil, for deep frying

Method:

1. Soak channa dal, tur dal and chillies together for 2 hours.
2. Drain the water, take a handful of soaked dal and keep it aside.
3. Grind the remaining dal and chillies along with fennel seeds and asafoetida to a coarse mixture.
4. Now combine chaat masala, garam masala, onion, ginger, curry leaves, drumstick leaves, salt, soaked dal and ground mixture. Mix well.
5. Make equal sized balls from the mixture.
6. Gently flatten the balls and deep fry in batches of 4 vadas.
7. Serve hot for tea.
8. Recipe courtesy: Nithu’s Kitchen
9. http://www.nithubala.com/