|½ cup||Sona masoori rice|
|¼ cup||Toor dhal|
|¼ cup||Bengal gram (kadhala paruppu)|
|2 cnt||Red chilli|
|3 stks||Curry leaves|
|Salt (as per taste)|
|Oil (for deep frying)|
Wash and soak the rice and dhals together for one hour. Grind it coarse with less water, like, for vada, with red chillies and curry leaves.
Cut onions into bigger pieces. Add onions and chopped coconut to the ground batter with salt to taste.
Heat oil in a kadai. Drop big portions, of the size in the photograph. When it becomes golden brown turn it into the other side.
The ingredients listed in the recipe makes it delicious. You can go for your own choice of onions and coconut. I used shredded coconut.
Amma used to make it the traditional way. Me and my cousins used to sit and eat together. Would be gone in seconds.
Comparitively this absorbs less oil than vada.