Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder.
Allow it to cool and then grind it to a semi coarse paste.
Soak channa dal for 30 mins and then grind it with ginger, garlic and fennel seeds to a smooth paste.
Sprinkle just a few drops of water if needed.
Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, turmeric, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste.
Do not add water.
Mix well and make small patties / vadai shapes and keep aside.
You can also refrigerate the patties for 10 mins to avoid the vadais soaking up much oil.
Then heat oil in a kadai and deep fry them to golden brown.
Drain and serve hot with chutney or ketchup.
Recipe courtesy: Sharmis Passions
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.