Aama vadai is a south indian speciality snack that is prepared on every single occasion. Aama vadai, payasam, and obbattu are the traditional trio for all festivals including Diwali and Pongal. There are a lot of variations in preparing these vadais. It depends on the proportion of dals used. This is my entry to 'My legume love affair - event' hosted by Susan of 'The well seasoned cook'. Thanks to Susan for hosting this event. This aama vadai is my mom's recipe. Here is the recipe.
Toor dal - 3 cups
Channa dal - 1 cup
dry Red chillis - 5 to 6
Asafoetida powder - quarter teaspoon
Curry leaves - from 2 to 3 strands
Salt - as required
chopped Coriander leaves/Cilantro
Oil for deep frying
Soak Toor dal and Channa dal together in water for 3 hours.
In a grinder/food processor, add the red chillis, asafoetida powder, salt and curry leaves. Grind for 5 to 6 seconds and add the soaked dal. Use less than half cup water and required amount of salt and grind everything together for less than a minute. The dal should be partially ground. (i.e, half the dal is should be just broken and the remaining dal remains whole.)
Add chopped coriander leaves/cilantro and mix dal well. Make small balls and press to flatten a little. Deep fry both sides until it turns golden brown.
Variation: Mix chopped red onion and deep fry the vadai.