- Channa dal – ¼ cup
- Toor dal – ¼ cup
- Moong dal – 2 tbsp
- Urid dal – 2 tbsp
- Red dry chillies – 6-7
- Asafoetida – 1 pinch
- Salt – to taste
Soak all dal & red chillies in a bowl in hot water for 1 hour.
After an hour, grind it in a way that some dal pieces are left half grounded. Add very little water for grinding. Grind it like a thick paste. Add salt and mix well.
Now take a small amount of the vada mixture of ping pong ball size. Press it with hand to make it flat. Now drop it in the oil.
Cook for a min and turn over the vada to other side. Cook till it turns to a golden brown colour.
Remove from flame and put it in a bowl covered with tissues so that the excess oil is out. Follow the same procedure for all.
Enjoy it with Chutneys………
Tips/Note:You can also grind the dal well and make the vada with a soft mixture. But for this vada, the crisp in the dal is the real taste. If you leave some dal half grounded, you will get crisper vada.