Bengal Gram Dal (Channa Dal) – 1 cup
Whole black gram dal – 2 tbs
Toor Dal – 2 tbs
Raw Rice – 1 tsp
Salt – to taste
Asafotida – ½ tsp
Green Chilli – 2
Dry Red Chilli – 3
Ginger – 1 inch
Curry leaves – Few
Finely chopped Coriander leaves – 2 tbs
Oil – For deep frying
Mix all the dals and raw rice.
Wash thoroughly and soak the dals with red chillies in water for 3 hours.
After 3 hours filter the water and keep the dal for another 1 hour.
Finely grind half quantity of dal with red chilli,green chilli, ginger, salt and asafotida without adding water.
Keep this aside.
Add the remaining half of dal to the mixer jar and just grind it coarsely
Mix this coarse dal with the previous grinded dal.
Also add curry leaves and chopped coriander leaves and mix well.
Now heat oil in a pan
Once the oil is hot enough, take small quantity of dal paste and give a shape like tikki and gently drop it in the oil and deep fry it in medium heat.
Turn and cook on the both side
Once the Vadai becomes golden brown remove it on kitchen towel to soak extra oil
Serve hot with chutney.