tasty vadas made from moong dal and urad dal.  spongy, porous from inside and crisp from outside. You can them with tomato sauce or green chutney or pudina chutney.

add ½ cup urad dal (husked split black gram) and ½ cup moong dal (husked split moong lentils) in a big bowl or vesse

Rinse the dals 2 to 3 times in water.

Soak both the dals in water overnight or for 5-6 hours.

Drain the water

Add soaked dals, ½ inch chopped ginger, 1 chopped green chilly and 1 pinch asafoetida (hing) to the blender jar.

Grind till smooth. add very little water while grinding. The batter should not become watery. It should be thick and finely ground.

Remove the batter in a big bowl or vessel.

Add ¼ teaspoon cumin seeds, ½ teaspoon crushed peppercorns, 1 tablespoon curry leaves (kadi patta) and 1 tablespoon coriander leaves to the batter.

Next add salt as required. Mix well.

If you want, then you can add 1 tablespoon sooji (rava or semolina) to the batter to make the vadas crispy. Addition of semolina (rava) also helps, if the batter has become thin.

stir and mix well. check the seasoning to see if the salt is less. Add more salt if required. Mix the batter well.

In a deep frying pan or kadai, heat oil. Do a small test, just add a small amount of batter. If it gradually and steadily comes on top. Then your vadas are ready to fry.

Drop spoonfuls of the batter in the oil. on a medium flame fry the vadas.

Fry few vadas at a time depending upon the capacity of the kadai.When one side is lightly crisp and golden then turn the vadas and continue to fry till crisp and golden.

Once the vadas become crisp and golden then remove them with a slotted spoon.

Drain them on kitchen napkins or tissues to remove excess oil.

Serve the delicious moong urad dal vadawith tomato sauce or green chutney. You can also serve the vadas with sambhar and coconut chutney. You can have these plain too.