1 cup chana dal (split bengal gram)
1 tsp fennel seeds (saunf)
3 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped onions
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying
Soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water.
Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with coconut chutney.
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