Ingredients:

150gm – puffed rice
250g – channa dal (soaked for 4 hours)
3 – green chillies, cut into small pieces
1 tsp – chopped ginger
Salt
1 tbsp – chopped coriander leaves
1/2 tbsp – chopped curry laves
2 – medium onions, cut into small pieces
2 pinches – aniseed
2 tbsp – rice flour
Oil to deep fry

Method:

1.Wash puffed rice thoroughly (to remove any fine sand particles) and sqeeze water; keep aside.
2.Drain dal and make a coarse paste with a little water.
3.Mix all the ingredients (except oil) thoroughly and prepare a tight paste.
4.Make 1/2-inch thick vada and fry in oil on medium heat to a nice golden colour.
5.Remove on to a paper towel to absorb exess oil if any (usually this vada does not absorb oil)
6.Serve as teatime snack.