Amvade

Method

1. Soak the chana dal for 2-3 hrs.
2. Drain the water, and grind the dal without water (or very little water) into a coarse paste.
3. Chop the onion, coriander leaves, curry leaves, dill / mint and green chillies finely and add to the ground dal. Add salt to taste. Mix well.
4. Make small balls out of the mixture, flatten them slightly by patting on your palm.
5. Heat the oil in a kadahi. Deep fry the vadas till golden brown.
6. Remove excess oil with paper towels.