Step-by-Step Instructions

1. 1.Prepare the Dals

   Soak 1 cup of chana dal and 0.5 cup of moong dal in water for 2 hours. After soaking, drain the water completely.

2. 2.Chop Vegetables

   Finely chop 4 small onions and 4 green chilies using a chopper. Separately, finely chop 0.5 bunch of coriander leaves.

3. 3.Grind the Dal Mixture

   Transfer the drained dals to a mixer grinder. Grind them coarsely, ensuring not to make a fine paste.

4. 4.Combine Ingredients for Vada

   In a large bowl, add the coarsely ground dal. Then add 1 tbsp ginger-garlic paste, 1 tbsp cumin powder, salt to taste, the finely chopped onions, green chilies, and coriander leaves. Add 1 tbsp of chili flakes (preferably homemade).

5. 5.Add Leavening and Whole Spices

   Add 2-3 pinches of baking soda to the mixture. Take 1 tsp of whole cumin, crush it between your palms, and add it to the bowl. Mix all ingredients thoroughly until well combined.

6. 6.Heat Oil and Shape Vadas

   Heat oil for deep frying in a deep pan over medium heat. While the oil is heating, take small portions of the dal mixture and shape them into flat, round vadas or small round balls by pressing them between your palms.

7. 7.Deep Fry the Vadas

   Once the oil is hot, carefully drop the shaped vadas into the oil. Fry them in batches, turning occasionally, until they turn golden brown and crispy.

8. 8.Drain Excess Oil

   Remove the fried vadas from the oil and place them on a plate lined with newspaper or paper towels to absorb any excess oil.

9. 9.Prepare the Chutney

   For the chutney, combine 1 cup mint leaves, 0.5 cup coriander leaves, 5-6 green chilies, 5-6 garlic cloves, 1 handful of tamarind (soaked for 5-6 minutes), and salt to taste in a blender. Blend until a smooth paste is formed.

10. 10.Serve and Enjoy

    Serve the hot and crispy dal vadas immediately with the fresh mint-tamarind chutney. Enjoy this delicious snack, especially during rainy weather.