Masala Vada

Soak 150 g chana dal, 50 g toor dal, and 50 g urad dal in water for at least 2 hours.

Drain the soaked dals and grind them coarsely with 10 g chili, 15 g cilantro, 5 g cumin seeds, 20 g ginger, and 1 g asafoetida.

Add 100 g chopped onion, 3 g chili powder, 5 g curry leaves, and 8 g salt to the ground dal mixture and mix well.