Ama Vada

• thoor dal 250 ml
• urad dal 125 ml
• channa dal 125 ml
• salt to taste
• red chillies 5
• green chillies 8
• a pinch of asafoetida powder
• ginger 2" long piece
• a few curry leaves
• a few coriander leaves
• coconut grated 2 tbsp
• cashewnuts 10
• cooking meidum oil

Soak thoor dal and urad dal together in water and keep aside. Soak channa dal separately and keep aside. Chop 4 green chillies fine and keep aside.Peel the ginger, chop fine and keep aside. Chop the curry leaves and coriander leaves and keep aside. After 2 hours, drain and grind the soaked urad dal and thoor dal intoa coarse paste along with red chillies, asafoetida powder, green chillies and salt sprinkling water if necessary to the required extent. Drain the soaked channa dal and add to the paste, along with green chillies, ginger, curry leaves, coriander leaves and cahsewnuts, mix the ingredients well. Heat the cooking medium in a saucepan flatten out some paste on a plantain leaf or betel leaf or a polythene, shape into a bun with moist fingers and gently let slide into the oil, Oncethe underside is cooked to a reddish brown, turn it over so that the other side is also cooked to a reddish brown and serve.