1/2 kg urad daal, soaked 1-2 hrs
Red chillies 2, cut
Ginger small piece
Green chillies 3, cut
Salt to taste
Spring curry leaves few, broken
Oil for deep frying
Wash and grind the urad dhal to a thick paste.
Add green, red chilies and ginger while grinding.
Mix with curry leaves, salt.
Keep karahi with enough oil to deep fry vadas.
Form small balls of the made paste and drop into the karahi,
Fry on medium fire until light brown.
Drain and remove them on the paper (so the excess oil is absorbed).