Soak Chana dal for about 2 hours.
Drain the water completely and Grind it into coarse paste along with other ingredients in soak and grind section. If required just sprinkle very little water.
Wet your hand and take a ball sized ground paste and flatten it. Deep fry in medium flame. No need to wait until the Vada turns brown. Fry it until the outer layer starts changing color.
Cut the vadas into smaller pieces
Heat a pan with 2 tbsp oil. Add all the spices and saut well. Add onion, saut until transparent. Add tomato, saut until it becomes soft. Add all spice powders and saut for a minute. Add a cup of water and bring it to boil. Add cut vadas and bring it to boil.
Grind everything under grind section and add it to the gravy.
Let it boil until the gravy gets thicken. Add water if required.
Garnish with coriander leaves
Serve with idli or dosa
