For a quick addition to your South Indian Breakfast table.
soaked for 1 hour
Dry Red Chillies
salt to taste
For the curry
medium sized Onion
medium sized tomatoes
ginger garlic paste
red chilli powder
coriander leaves for garnish
Few curry leaves
Boil tomatoes.Peel and puree them. Set aside to cool.
Grind the soaked and drained channa dal along with red chillies and fennel seeds to a coarse paste. Add required salt and mix well.
Form small 1/2 inch sized balls and steam cook for 10-15 mins until soft.
Heat oil in a saucepan and add cinnamon, bayleaf, green chillies and curry leaves.
Add ginger garlic paste, saute till slightly browned.
Add tomato puree along with salt, turmeric, coriander and red chilli powders and fry for few mins Add 3/4 cup water and allow it to boil.
Add the vadas and allow them to absorb the gravy and become soft.
Simmer for 5 mins.
Garnish with coriander leaves and remove from heat.
Serve hot with idly