Also check out aval vadai , Muparuppu vadai
Soak the channa dal and toor dal together for 2 hours. Drain the water completely and put this in a mixie jar for grinding. Grind this coarsely. No need to add water while grinding. You can sprinkle a little if needed.
Add curry leaves, asafoetida, ghee, and salt to the ground mixture. Mix it well nicely. Add the salt only before making the vada. You can grind the dal keep it inside the refrigerator and make it later too. In that case, add salt just before making and mix well.
Heat oil for frying. When the oil is hot bring it down to medium-low. Take a lemon-sized ball of the vadai mix and flatten it into patties. Do not flatten it too thick or too thick. Let this be a little smaller in size than the usual masala vadai.
Carefully drop them in the oil. You can put 4-5 in one batch depending upon the size of the pan. Fry till golden brown on both sides. Do not fry in too hot oil, else the inside of the vadais will not get cooked. Drain the vadai with a kitchen towel.
Vadais are ready for neivedhyam.
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