| 1 cup Organic Tattva Urad Dal | ¼ cup Organic Tattva Chana Dal |
| 2 tsp Organic Tattva Rice Flour | 2 Green Chillies |
| 3 tbsp Dry Chopped Coconut | A few curry leaves |
| 1 tbsp coriander leaves (chopped) | 1 inch ginger (finely chopped)) |
| pinch of hing | Natural tattva salt to taste |
| oil to fry |
| Dash and soak the urad dal in about 3 cups of water for about 2-3 hours. |
| Drain the water, grind the urad dal and chana dal until you get a smooth paste. |
| The consistency of the batter should be thick. It is important to have the right consistency or otherwise, the vada will break when you fry it. |
| Add the coriander, green chillies, ginger and chopped dry coconut to the batter and mix well. |
| Add 2-3 tsp of rice flour. |
| Add a pinch of hing. |
| Heat the oil in a frying pan on medium flame. |
| Take a small portion of the batter and make a ball. Make hole in the center and slide it into the hot oil. |
| Ensure the vada floats on top of oil. |
| Cook on medium flame until both sides of the vada turn golden brown in colour. |
| Serve hot with chutney of your choice or sambar. |