Ingredients (Makes about 20 – 25 vadas)
- Vada thumara / vada parippu / yellow split peas / peas dal – 2 cups (You can use chana dal or toor dal instead)
- Shallots – 6 – 8, chopped
- Ginger – 1/2 inch, finely chopped
- Dry red chilies – 6 – 7, cut into thin rounds
- Curry leaves – 6 – 8, chopped
- Hing / asafoetida – 2 pinches
- Salt – To taste
- Oil – To deep fry
Soak the vada thumara or vada parippu in enough water for at least 3 – 4 hrs. Drain well. Keep aside 2 – 3 tbsp of this soaked dal. Crush the remaining vada parippu in the small jar of a blender or food processor in 2 – 3 batches, without adding any water, to a coarse mixture (you should be able to shape it into a vada without it crumbling/forming cracks). Combine it with the 2 – 3 tbsp vada parippu (that had been kept aside), chopped pearl shallots, ginger, dry red chillies, hing and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Add salt, just before frying the vasa. Make lime sized balls from this mixture and flatten them with your palms, like a vada. Deep fry in oil until brown on both sides, about 10 minutes on medium heat. Flip them in between. Serve hot as is or with ketchup or any chutney.
You can add 1/4 – 1/2 tsp fennel seeds (perum jeerakam) if you wish. Crush it slightly and add to the dough.