Ingredients:

For vada:

250 g – channa dal
1 tbsp – raw rice, both mixed & soaked for 3 hrs
1 – onion medium,chopped fine
6 – green chilli, chopped fine
1/2 inch – ginger, chopped fine
1/4 tsp – sounf
10 – curry patta leaves, chopped fine
salt
oil to deep fry vada

For curry:

2 – onion medium, cut into thin slices
2 – green chillies, cut vertically
1 tsp – dhania powder
haldi a pinch
1/4 tsp salt
1/4 tsp – jeera powder
1 tsp – ginger & garlic paste
1 tsp – garam masala
1&1/2tsp – red chilli powder
1 tomato – medium,chopped fine
1 tbsp – tomato puree
Milk of 1/2 coconut
1 tbsp – chopped coriander
3 – cloves
1 inch piece – cinnaman
1 1/2 tbsp – oil

Method:

1.Grind soaked dal & rice with salt into a course paste
2.Add the remaining ingredients, make small round vadas & deep fry
3.Keep aside
4.Heat oil add cinnaman, cloves, onion & green chillies
5.Fry till the onion becomes soft
6.Add ginger garlic paste, fry till the raw smell goes
7.Add dhania powder, jeera powder, haldi, red chilli powder, garam masala, fry for 1 min
8.Add tomato pieces & let it cook for 2min, till the pieces become soft
9.Addcoconut milk, 50ml of water & salt, simmer till the gravy starts boiling
10.Now drop vada into the gravy & let it simmer for 3 to 4 min
11.Gravy becomes thick & vada also absorbs some gravy & becomes juicy
12.Sprinkle chopped coriander leaves & remove from fire
13.Serve hot with rice/dosa/idli