These delectable crisp, spicy lentil vadas with the goodness of cassia tora leaves make a great snack anytime.



  • 1/2 cup split bengal gram dal/chana dal
  • 1/4th cup split black gram dal (skinless)/ udad dal 
  • 1 onion finely chopped
  • 1/2″ piece of ginger
  • 4 to 5 green chillies (adjust to spice required)
  • 1 tsp cumin seeds
  • 1/8 tsp turmeric powder
  • A pinch of asafoetida
  • 1 tbsp hot oil to be added to the coarse mix
  • A fistful of tender takla leaves finely chopped
  • 4 to 5 curry leaves roughly torn 
  • Salt to taste
  • Oil for deep frying


  • Rinse the takla leaves well, pat dry on a cloth, cut them finely and keep aside. 
  • Rinse the dals well and soak them separately in water together for about 2 1/2 hours.Drain the excess water. There should be no water left. Grind the black gram dal first adding about 2 tsp water to a paste. Then keep 2 tbsp gram dal aside and add the rest of it  to the ground udad dal and grind to a coarse paste without adding any water. Transfer this paste to a mixing bowl.
  • Grind cumin seeds,ginger, green chillies, to a smooth paste.Add this paste,whole chana dal,turmeric powder,asafoetida, salt, torn curry leaves,chopped takla leaves and hot oil to the coarse mix. Mix well. 
  • Heat oil in a kadai.Divide the mix into equal portions and shape each portion into a small round and flatten it on your palm. You can use a greased plastic sheet to do the same. 
  • Heat oil in a kadai. Once hot, slide the vadas gently into hot oil and deep fry the vadas on medium flame, a few at a time by slipping them gently into the hot oil, till golden brown and crisp. Drain on absorbent paper. The vadas will be crisp on the outside and soft inside. 
  • Serve hot with coconut chutney or chutney of your choice.


  • Use oil with high smoke point for deep frying. Eg: Refined groundnut oil. 
  • Deep fry the vadas on medium flame only, if not the vadas won’t get cooked inside.
  • The coarse paste of lentils results in crisp vadas.
  • These vadas taste best when served hot.
  • You can use tender fenugreek leaves in place of takla leaves.