For the gravy:-
- Curry leaf – 1 sprig
- Onion – 2 medium onions; thinly sliced
- Garlic – 3 big cloves; finely chopped
- Ginger – 1 tsp.; finely chopped
- Greenchilly -1 number; slit
- Coriander powder – 2 heaping tbsps.
- Turmeric powder – 1/2 tsp.
- Kashmiri Chilly powder – 3/4 tsp.
- Tomato – 1 cup; finely chopped
- Grated coconut – 1/2 cup
- Fennel seeds – 1/2 tsp.
- Garam masala powder – 1 tsp.
- Coconut oil – 2 tbsps.
- Salt as needed
For the vadas:-
- Chana dal – 1/2 cup
- Toor dal – 1/4 cup
- Urad dal – 1/4 cup
- Ginger – 1 tbsp; chopped
- Salt – 1.25 tsp.
- Hing – 1/4 tsp.
- pepper powder – a pinch
- Cilantro – 1/4 cup; chopped
- Greenchilly – 2 numbers; finely chopped
- Curry leaves – 2 tbsps; minced
- Onion – 1/4 cup; finely chopped
- Oil for deep-frying the vadas
- For the vadas, soak the dals for 2 hours. Drain water completely and grind the dals along with ginger, salt, hing and pepper powder to a coarse paste. Add the onions, greenchilly, curry leaf and cilantro and mix.Shape the vadas like an uzhunnuvada with a hole in the center. Heat oil for deep-frying. Drop the vadas into the hot oil and fry on medium low heat till golden brown and crisp. Drain on paper towels. Cut each vada into 4 pieces.
- For the gravy, heat 2 tbsps. Of coconut oil. Add 1 sprig curry leaf.Now add the thinly sliced onion, the julienned ginger, chopped garlic and the slit greenchilly. Saute’ till the onion turns golden brown in colour.
- Add all the masala powders except garam masala powder and stir fry for 2 minutes.
- Add the chopped tomato and fry till oil is visible.
- Grind together the grated coconut and fennel seeds to a very smooth paste adding water as needed. Add this to the masala mixture and bring to a boil. Add water as required. Add the vadas and garam masala powder and cook for a minute. Switch off heat.
- Serve hot with chapathi or rice.