1. Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder.
2. Allow it to cool down then grind it to a semi coarse paste in batches, transfer to a mixing bowl.
3. Soak channa dal for 30 mins then grind it with ginger, garlic and fennel seeds to a smooth paste.
4. Sprinkle just a few drops of water if needed.
5. Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste.
6. Do not add water. Mix well and make small patties / vadai shapes and keep aside.
7. You can also refrigerate the patties for 10 mins to avoid the vadais drinking much oil.
8. Then heat oil in a kadai and deep fry them to golden brown.
9. Drain it in a tissue paper and then serve.
10. Serve hot with chutney or ketchup.

Recipe: Sharmis Passions