I learnt the above recipe from my grandmother who made this often using no masala. The mint adds aroma and flavour to it. This vadai has nutritious value too.

What you need

Toor dal – 2 tbsp

Bengal gram – 1 tbsp

Coconut – 2 pieces

Green chillies – 2

Chow Chow or Raw Plantain – 1

Mint and curry leaves – a few

Oil – for frying

Mustard seeds – a little

Asafoetida – a pinch

Salt - to taste


Soak toor dal and Bengal gram for two hours in warm water. Grind it with coconut, chillies, asafoetida and salt to a coarse paste. Cut the vegetable in small pieces and soak in warm water. When it is soft, drain and keep aside. Chop the curry leaves and mint leaves using scissors. Place a pan, add oil, put mustard seeds. When it splutters, add curry leaves and mint leaves. Then add the ground paste and fry. When it is done add the vegetable and fry for some time. Now the batter is ready.

Place a pan, pour oil. Make small vadas from the batter and deep fry them. Serve hot.

Kausalya Jeyachandran works in a private company. Her hobbies are reading and singing.