Ingredients: 1 cup Bengal gram dal (chanedali), 3 green chillies, 2 red chillies, 4 pepper corns, 1 tbsp coconut gratings, 2 sprigs curry leaves, 1 tsp hing water or hing powder, salt to taste and oil for frying.
Method: Soak Bengal gram dal in water for 2 hours. Wash. Allow water to drain. Chop green chillies and curry leaves. Grind daal and red chillies coarsely with out using water. Add pepper corns and salt and grind for 1 minute. Transfer to a vessel. Mix green chillies, curry leaves and coconut gratings n hing water. Shape the vada mx into balls and flatten them a bit, one by one. Deep fry in hot oil till golden brown and crisp in low flame.