This crispy vada is generally made on Hindu festive occasions. My mom used to prefer this over any other variety of vada as this is quicker and easier. This is my husband's favorite too. Goes great with coconut chutney and makes an excellent tea-time snack as well, especially on a cold or rainy day!


Ingredients: (to make approximately 20 vadas)

bengal gram (chana dal) - 1/2 cup
yellow split pigeon peas (toor dal) - 1/4 cup
black gram (urad dal) - 1/4 cup
cabbage / onion (optional) - 1/2 cup (grated)
fresh mint/basil leaves - a handful (chopped)
red chillies - 2
green chillies - 2
salt - 1 1/4 tsp (adjust according to taste)
ginger paste - 1/2 tsp (or ginger - 1 inch piece peeled and cut)
turmeric powder - a pinch
asafoetida - a pinch
cumin seeds - 1 tsp
fennel seeds (saunf) - 1 tsp

Method

Wash and soak bengal gram, black gram and pigeon peas in plenty of warm water for a couple of hours. Drain and coarsely grind all ingredients together except vegetables and cumin seeds with as little water as possible. Add cumin seeds, fennel seeds and vegetables. Mix well and divide into gooseberry-sized balls. Flatten into small patties (vadas) and deep fry till golden brown. Drain on kitchen tissue. Serve hot with chutney/sauce.

Notes:
The vegetables should not be wet, as it would dilute the batter.