Channa Dal 1 cup (soaked for one hour and washed)
garlics 2 cloves
ginger 1/2 inch piece
soaked red chillies 2 (or more if you like it hotter) or 1 tsp of red chilli powder
Sombu (aniseeds) 1tsp
salt to taste
Grind the above in a mixie using the whipper button. It takes just a minute to grind it coarsely.
Now mix the following ingredients:
chopped Curry leaves 1tsp
chopped green chilli 1 (optional)
chopped coriander leaves
1 chopped onion
Mix well. Make small balls and keep on a plate
Heat oil for deep frying. When it is hot, lower the heat.
Press the balls of dough loosely into vada shape and slide into the oil.
Add as many vadas as could be fried in the given amount of oil.
Increase the heat and fry on medium heat till they are cooked on one side.
Turn them over and cook on the other side till they are golden brown.
Take them out with the holed ladle and drain the oil.
You can use a handful each of channa dal, moong dal and tur dal in the above recipe and name it 'paruppu vadai.' You can substitute heeng (asofoetida) for sombu to make it differently flavoured.