|½ cup||Bengal gram|
|1 no||Cinnamon stick (small)|
|2 pinch||Cumin seeds|
|2 pinch||Fennel seeds|
|1 no||Green chilli|
|3 tsp||Onion (very finely minced)|
|¼ tsp||Ginger (finely minced)|
|¼ tsp||Garlic (finely minced)|
|1 tsp||Curry leaves (finely minced)|
|1 no||Onion (diced)|
|2 nos||Tomatoes (ripe and juicy)|
|2 tsp||Ginger garlic crushed|
|2 nos||Green chilli|
|1 no||Bay leaf|
|1 no||Cinnamon stick|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|3 pinch||Turmeric powder|
|1 tsp||Red chilli powder|
|2 tsp||Coriander /dhania powder|
|½ tsp||Salt (or to taste)|
|5 nos||Curry leaves|
|3 stks||Coriander leaves|
To make the Vada
Wash and soak Bengal gram for at least 2 hours. Then drain water completely using a colander, spread on a clean kitchen towel to drain again. Grind Bengal gram, cinnamon, clove, cumin seeds, fennel seeds and green chilli from the table-1 to a coarse paste. Now mix finely minced onion, ginger, garlic, curry leaves and salt from Table-1 to the ground paste. Make them into small portions and steam them on greased idli plates for 7 minutes. Once done remove them and keep aside.
To make the curry
Heat oil in a pan, splutter mustard, cumin seeds, fennel seeds along with bay leaf, cloves and cinnamon. Saute onions and green chillies until golden, then add crushed ginger garlic followed by the tomatoes. Let the tomatoes cook, now add the turmeric powder, red chilli powder, coriander powder and salt. When the gravy thickens add the steamed vadas by slightly scrambling them. Mix well and let it simmer until the vada soaks up all the liquid from the gravy. Garnish with curry and coriander leaves. Serve hot with Idli or dosai.
Vadas can be prepared in 3 different ways.
1. Slightly deep fried 2. Shallow fried with little oil 3. steamed.
Left over masala vadai can also be scrambled to make this curry in hurry.