- Bengal gram dal – 1 cup
- Green gram dal – 1 cup
- Thuvar dhal – ½ cup
- Black Gram dhal – ¼ cup
- Rice – ½ cup
- Red chillies – 4 to 5
- Asafetida powder – 1/2 teaspoon
- Coconut cut into small pieces – 1/2 cup
- Ginger – a small piece
- Coriander leaves – few
- Curry leaves – few
- Mustard seeds – 1 teaspoon
- Salt – 1 teaspoon or as per taste
- Oil – for deep frying
Soak rice and dhal separately for about 3 to four hours. Wash and drain the excess water. First grind rice and black gram dhal along with red chillies. When this is half done, add Bengal gram dhal and thuvar dhal and grind together for two to three rounds and finally add green gram dhal and grind everything together to a coarse paste.
Chop ginger, coriander leaves, curry leaves finely and add to the dhal paste along with coconut pieces, asafetida powder and salt.
Heat one or two teaspoons of oil in a small kadai and add mustard seeds. When it pops up, remove and add this seasoning to the dhal paste and mix well.
In a kadai pour the oil and heat it. Take a lemon size dhal paste and gently press it round and make vadai. Put it in the hot oil and fry till it becomes golden brown.
Note: You can increase or decrease the quantity of chillies by one or two depending on how much spice you want. Also you can soak half cup sago (Javvarisi) separately for two to three hours and add to the dhal paste and make the vada.