Kadalai Paruppu / Bengal Gram – 1 cup
Onion – 1
Red chilly – 3
Ginger – 1 inch piece
Saunf / Sombu – 1 tsp
Pudhina Leaves (Chopped) – 2 tbs
Coriander Leaves (Chopped) – 3 tbs
Curry Leaves – 2 strings
Salt – to taste
Oil – for Deep Frying
Soak Bengal gram in enough water for 2 hours.
Chop onion. Take 3 tbs of soaked dhal separately and keep it aside. Grind remaining Dhal along with red chilly and ginger without adding water into a coarse mixture. You may add very little water if the mixture is too tight.
In a bowl add dhal mixture, soaked dhal, onion, Fennel Seed, pudhina, coriander, Curry leaves and salt. Mix well.
Heat oil in a pan. Take a lemon size ball from the mixture. Flatten with your finger / in your palm. Once the oil is hot enough reduce the flame and place the vadas carefully. Cook both the side in medium heat till it becomes golden brown in colour. Remove from pan and serve hot.