Ingredients:

• For vada:
• 250 g – Channa dal
• 1 tbsp – raw rice, both mixed and soaked for 3 hrs
• 1 – Onion medium, chopped fine
• 6 – green chilli, chopped fine
• 1/2 inch – ginger, chopped fine
• 1/4 tsp – sounf
• 10 – curry patta leaves, chopped fine
• salt
• oil to deep fry vada
• For curry:
• 2 Onion medium, cut into thin slices
• 2 green chillies, cut vertically
• 1 tsp – Dhania powder
• Haldi a pinch
• 1/4 tsp salt
• 1/4 tsp – Jeera powder
• 1 tsp – Ginger and Garlic paste
• 1 tsp – Garam Masala 1.5 tsp – Red Chilli powder
• 1 Tomato – medium, chopped fine
• 1 tbsp – Tomato puree
• Milk of 1/2 Coconut
• 1 tbsp – chopped, coriander
• 3 Cloves
• 1 inch piece – Cinnamon
• 1.5 tbsp – oil

Method:

1. Grind soaked dal and rice with salt into a course paste.
2. Add the remaining ingredients, make small round vadas and deep-fry.
3. Keep aside.
4. Heat oil add cinnamon, cloves, onion and green chillies.
5. Fry till the onion becomes soft.
6. Add ginger-garlic paste, fry till the raw smell goes.
7. Add dhania powder, jeera powder, haldi, red chilli powder, garam masala, fry for 1 min.
8. Add tomato pieces and let it cook for 2 minutes, till the pieces become soft.
9. Add coconut milk, 50 ml of water, salt, simmer till the gravy starts boiling.
10. Now drop vada into the gravy and let it simmer for 3-4 minutes.
11. Gravy becomes thick and vada also absorbs some gravy and becomes juicy.
12. Sprinkle chopped coriander leaves and remove from fire.
13. Serve hot with rice/dosa/idli.

Recipe courtesy of Uma Devi Ramachandra