• 1 cup Organic Tattva Urad Dal
  • ¼ cup Organic Tattva Chana Dal
  • 2 tsp Organic Tattva Rice Flour
  • 2 Green Chillies
  • 3 tbsp Dry Chopped Coconut
  • A few curry leaves
  • 1 tbsp coriander leaves (chopped)
  • 1 inch ginger (finely chopped))
  • pinch of hing
  • Natural tattva salt to taste
  • oil to fry


Dash and soak the urad dal in about 3 cups of water for about 2-3 hours.

Drain the water, grind the urad dal and chana dal until you get a smooth paste.

The consistency of the batter should be thick. It is important to have the right consistency or otherwise, the vada will break when you fry it.

Add the coriander, green chillies, ginger and chopped dry coconut to the batter and mix well.

Add 2-3 tsp of rice flour.

Add a pinch of hing.

Heat the oil in a frying pan on medium flame.

Take a small portion of the batter and make a ball. Make hole in the center and slide it into the hot oil.

Ensure the vada floats on top of oil.

Cook on medium flame until both sides of the vada turn golden brown in colour.

Serve hot with chutney of your choice or sambar.