Servings Prep Time
2persons 2hours
Cook Time
Servings Prep Time
2persons 2hours
Cook Time
  1. Soak channa dal in water for 2 hours.
  2. After 2 hours strain the dal. Add it in a blender along with red chillies, salt and fennel seeds.
  3. Grind it to a coarse paste.
  4. Grease an idli plate with oil and place the ground paste by putting a hole in the centre. This will help in cooking the vadas faster
  5. Cool once steamed.
  6. In a pan add oil followed by cinnamon stick, bay leaf and a little fennel seeds.
  7. Add onion and cook till pink.
  8. Add chopped tomato and cook till mushy.
  9. Add coriander powder, turmeric powder, red chilly powder and salt.
  10. Crumble the cooked vadas with your hands.
  11. Add this to the onion and tomato mixture.
  12. Add water and mix well and check for the consistency.
  13. Add coriander leaves as a garnish.
  14. Serve with soft idlis.
Recipe Notes

Grind the paste coarsely.

You can add ginger garlic paste along with onion and tomato mixture.

If you want you can add a juice of lemon in the end to the gravy.