- Bengal gram dhal - 1 cup
- Finely chopped onions - 1 / 4 cup
- Green chillies - 5 to 6
- Crushed ginger - 1 tsp. [ optional ]
- Chopped coriander leaves and curry leaves - 2 tabl . sp
- Salt - as per taste
- Oil - enough to deep fry.
Method:
Soak dal in water for 2 hours. Then drain water completely and grind with 4 green chili to coarse paste. Add salt, chopped onion, green chili [ finely chopped ], coriander leaves, curry leaves and mix well. Then make lemon sized balls, flatten and deep fry in oil [ 7 to 8 vadais can be deep fried at a time or till oil holds.] When the both sides becomes golden brown and crisp, remove from the oil. serve hot with coconut chutney.
Variations:
Grind red chili, cumin seeds, asafoetida and few small onions together. Mix with ground dal paste. Add drumstick leaves and aniseed. Make vadai as mentioned previously. Finely chopped mint leaves or any other greens can be added.
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