South Indian Tiffin Vada

1Soak Urad Dal (6 cups) and Chana Dal (1 cup) separately in water for 4-5 hours, then drain well.

2Grind the soaked Urad Dal (6 cups) into a smooth batter. Repeat with the Chana Dal (1 cup), but keep it slightly coarse for texture.

3Mix the ground dals together in a large bowl.

4Add chopped green chilies (8-10), ginger, onions, coriander, curry leaves, asafoetida (1 tsp), cumin seeds (1 tsp), and salt to the dals. Mix well to combine all ingredients evenly.

5Heat oil in a deep frying pan.

6Take small portions of the batter and shape them into flat rounds or vadas.

7Carefully slide the vadas into the hot oil and deep fry until golden brown and crispy.

8Remove the vadas from the oil and place them on paper towels to absorb excess oil.

9Serve the hot and crispy South Indian Tiffin Vadas with chutney or sambar for a delicious snack or side dish.