Vada Curry

1. Soak the urad dal and chana dal in separate bowls with enough water for at least 2 hours. Drain them thoroughly before proceeding.

2. Grind the soaked urad dal and chana dal along with 10g green chili, 10g ginger, 5g curry leaves, 1g asafoetida, and 5g salt into a coarse batter. Use minimal water during grinding to keep the batter thick.

3. Heat cooking oil in a deep pan over medium-high heat for deep frying. Once the cooking oil is hot, carefully drop small portions of the vada batter into the hot cooking oil and deep-fry until they are golden brown and cooked through. Remove the deep-fried vadas and drain excess cooking oil on paper towels.