Pulse the green chillies in a blender until they are coarsely ground.
Drain out the water completely from the soaked dal and grind it.
The dal should only be coarsely ground and it should not become a paste.
Mix all the ingredients together, except the oil.
Heat oil in a heavy bottomed pan.
Meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms.
Drop the vada into the hot oil and Deep Fried until it well done.
Make sure to keep the heat between low- medium.
If the heat is too high, the outer portions get cooked faster than the inner, and you'll end up with either burnt vadas or semi-cooked vadas.
Once done, remove from oil and drain into paper towels.
Serve hot with coconut chutney or ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.