Multi legume batter (2 cups of mixed legumes, 2 red chillies and 1 cup of rice soaked overnight and grind to coarse batter with less water)
Finely chopped onions (optional-I didnt use them as we made it for a festival)
Finely chopped coriander leaves
Salt to taste
Few curry leaves
Bit of asafoetida
Oil to fry
Mix all ingredients except oil. Heat oil in a kadai. Make balls of the batter and flatten them to give them the vada shape. Deep fry in hot oil till golden brown and cooked. Remember to cook on low to medium flame so that the batter is well cooked inside.
In case the batter is loose and you are unable to make vadas, just add a little rice flour to it and mix before making vadas.
Serve hot with chutney/sambar
This is my second entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog
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