Vegetable Vadai

Here you go, the most exotic vegetable vadai

Ingredients:

Any of the following vegetables - 1 cup [grated or chopped finely]
{Carrot, cabbage, beetroot, Vazhai poo, Vazhai thandu, Greens (any keerai), snake gourd)
Onion (Small onion/sambar onion preferably) - 1/4 cup [chopped finely]
Coriander - a few leaves
Toor Dhal - 1 cup
Channa Dhal - 1 cup
Red Chilli - 4
Jeera - 1 tsp
Aesafodita - 1 tsp
Salt - to taste

This is what you need to do:
Soak Toor Dhal and Channa Dhal for at least 2 hours so that it becomes soft. Grind dhal, red chilli, Jeera, Aesafodita, salt to make a thick dough (Caution: do not make it into a fine paste).
Add the grated vegetables, onion and coriander to it and mix the dough well.

Heat oil in a pan. Shape vadas in your palm and deep fry them until it turns golden brown.

Crispy and crunchy vegetable vadai is ready!

Small Tip: the more watery the dough is, the more oil the vada consumes. If you want it to consume less of oil, make the dough without adding water to the extent possible. 

Tip 2: soak it in luke warm water if you are planning to soak it for a lesser time [Please soak it at least for 1-1.5 hours if you are using luke warm water]