1. Soak the rice and urid dal separately for 2 hours and grind it to a paste (just like Idly batter) it should be thick. To it add the channa dal flour and set aside for 10 minutes.

2. Then keep 1 or 2 teaspoons of oil in a pan and add the chana dal, mustard and cumin seeds. When they splutter add the chopped green chilles, curry leaves, corriander leaves, red chilli powder, Asafoetida.

3. Remove from the heat and add salt, curd and the grated radish and mix with the batter which you set aside, it should be just like idly batter after mixing all this if not you can add some more channa dal flour to make it thick.

4. Heat oil and fry them in the oil just like vada.

Note: The curd should be sour, if you do not have sour curd you can add sour cream.


Serve hot with any hot sauce or any chutney.