|Urad dal||1/2 Cup (8 tbs)|
|Mung dal||1/2 Cup (8 tbs)|
|Pigeon pea||1/4 Cup (4 tbs) (Yellow Ones)|
|Gram dal||1/2 Cup (8 tbs)|
|Butter milk||4 Cup (64 tbs) (Thin In Consistency)|
|Coriander leaves||1 Bunch (100 gm)|
|Mint leaves||2 Tablespoon|
|Green chili ginger paste||1 Tablespoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Roasted shelled grams||2 Tablespoon , roasted|
|Cumin seeds||1/4 Teaspoon|
|Mustard seeds||1 Teaspoon|
Wash and soak all dals in water for four to five hours.
Drain and grind to a fine paste.
Add rest of the ingredients for vadas.
Heat oil in a frying pan.
With wet hands take a teaspoonful dal mixture on one hand, flatten slightly and make a hole with a finger and immerse in the hot oil.
At a time, make as many vadas as can be accommodated in the oil.
Fry on both sides till light brown.
Combine all ingredients for kanji except butter milk and grind to a fine paste.
Mix in the butter milk. (1/2 cup butter milk and rest of ingredients can be liquidised and remaining butter milk added).
Heat oil in a small pan and fry mustard seeds.
When they stop popping add neem leaves and asafoetida.
Pour baghar on butter milk mixture.
Soak vadas in this liquid till time to serve.