- 2 cups toor dahl.
- 1 cup masoor dahl.
Mince the following:
- Curry Leaves.
- Green Chillies.
Wash and soak dahls separately for four hours. Then DRAIN the dahls in a
colandar for 1 hour. There should be hardly any water left on the dahl. If the
dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.
With a food processor, the grinding will be easy. Grind the dahls separately and
make a paste. In the last portion of your grinding (if you have a food
processor) add the onions, ginger and curry leaves so they become minced
further. Combine the ground dahls. Add asoefetida powder and salt and powdered
red pepper for taste. Shape into patties and deep fry.