Ingredients

• 1/2 cup - broken black gram (urad dal)
• 3/4 cup - Bengal gram (channa dhal)
• 1/4 cup - red gram dal (tur dal)
• curry leaves
• coriander leaves
• 1/2 cup - scraped coconut
• asafoetida (hing), a pinch
• 1/2 tsp - chilli powder
• oil (to deep fry)
• salt to taste

How to Make Lentils Vada

• Soak all three dals together for about 1/2 an hour.
• Drain all the water and grind in a mixer, adding minimum amount of water.
• Add salt and asafetida to the mixture and mix well.
• The mixture should not be ground to a fine paste.
• It should be coarse.
• Chop curry leaves, coriander leaves and coconut, and add these to this mixture.
• Heat oil in a pan (on a low flame), take a small amount of the mixture, make it into small patties by placing on a plastic or aluminium foil, and add into the oil.
• Turn over four or five times.
• When it turns brown, the vada is done and can be taken out.
• Serve hot with coconut chutney.