Aamai Vada

Rinse chana dal and urad dal thoroughly under running water. Soak both dals in separate bowls with enough water for at least 2 hours, or until they are softened.

Drain the soaked chana dal and urad dal completely, ensuring no excess water remains. A colander can be used for this.

In a grinder, combine the drained chana dal, urad dal, green chili, ginger, garlic, fennel seeds, cumin seeds, and asafoetida. Grind to a coarse paste, adding only a minimal amount of water (15-30g) if necessary to facilitate grinding. The resulting paste should be thick and not watery.