Ingredients:

Besan                               : 1 cup
Chilli pdr                          : 1 tsp
Hing                                 : a pinch
Salt to taste
Oil for frying
Curry leaves                    : 1 sprig
Ground nuts                    : 2 tbsp

Method:


Mix besan with salt. chilli pdr and hing. Add water gradually to make a thin batter. The batter should drip drop by drop when it poured on the jarny(boondi ladle). There should not be any lumps.   If it is too thick then you'll get boondi with tail. If it is too thin then it will fall flat.





Heat oil in kadai and pour one full ladle on the boondi ladle and tap it gently. Drop letss of batter will  fall on the hot oil. Fry it till crispy, and remove it from the oil and repeat the process with the remaining batter.




Add the fried ground nuts and curry leaves to this and mix well. Cool it and store in an airtight container.

Ingredients:


Urad dal                         : 2 cups
Salt to taste
Oil for frying
Pepper corns(crushed)  : 1/4 tsp
Green chilli                   : 1 chopped finely
Curry leaves                  : 1 sprig
Coconut pieces            : 2 tbsp



Method:


Soak urad dal for 2 hours. 
Grind it smoothly adding very little water. Add salt, curry leaves, pepper corns, green chillies and coconut pieces. Mix well.
Heat oil in  a kadai.
Apply some water to your palm. Take a small ball of batter and make it round shape. Make a hole with the finger in the center.






Slide  the vadas into the hot oil carefully and fry it till golden brown colour.
Serve it with  coconut chutney or sambhar.

For Sambhar vada: Dip the warm vada in luke warm water for a few seconds and remove it. Pour a generous amount of  hot sambhar over this . Garnish it with coriander leaves and finely chopped onions and serve.