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)
- Pearl onions – 6 – 8, chopped
- Ginger – 2 inch, finely chopped
- Dry red chilies – 6 – 7, sliced to thin rounds
- Curry leaves – 1 sprig
- 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 hrs. Drain well. Keep aside 2 – 3 tbsp of this soaked dal. Crush the remaining vada parippu in the small jar of a mixie or food processor in 1 – 2 batches, without adding any water, to a coarse mixture. Combine it with the 2 – 3 tbsp vada parippu (that had been kept aside), chopped pearl onions, ginger, dry red chillies, hing, salt and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Make small lemon 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. Serve hot with ketchup or any chutney.
You can add 1/4 – 1/2 tsp fennel seeds (perum jeerakam) if you wish. Crush it along with the other ingredients.