- Bengal gram dhal – 2 cups
- Onion – 1 No
- Green Chillies – 3 to 4 Nos
- Fresh ginger – a small piece
- Curry leaves – few
- Coconut gratings – 1 tablespoon (optional)
- Sombu – 1 teaspoon
- Salt – 1 teaspoon or as per taste
- Oil – for deep frying
- Soak the dhal in water for 3 to 4 hours. Drain the water completely. Take out a handful of soaked dhal and keep separately. Grind (Use whip mode for grinding) the remaining dhal along with sombu, and salt to a coarse paste. No need to add water.
- Chop onion, green chillies, ginger and curry leaves. Mix all these with dhal along with whole soaked dhal and coconut.
- Heat oil in a kadai. Take a lemon size ball and keep it in your left palm and gently press with your right palm. Put it in the hot oil and fry till it turns golden brown.
- Note: If you do not like sombu, then omit it and add a pinch of asafotida. Also add a red chilli while grinding the dhal OR add half teaspoon red chilli powder to the dough to get more spicy vadai. Chopped mint leaves and coriander leaves can also be added to the dough to get mint flavor.