Wash and soak dal in about 3 cups of water for about 2-3 hours.
Drain all the water from the soaked dal. Grind urad dal and chana dal together to smooth paste using very little water. I have used authentic grinding stone, but a wet grinder or even a mixer grinder can be used.

The batter should be thick and use very little water. The right consistency is very important or otherwise, you will not be able to get the vada shape. Add coriander, green chilli, ginger and chopped dry coconut to the batter. Mix it very well.

Add 2-3 tsp of rice flour. rice flour is added to make it crispy. Add a pinch of hing to make it more digestible. Heat the oil in a frying pan on medium flame. Wet your palms and take a lemon size batter. Make a hole in the center and slide it into the hot oil.

The vada should float on top of the oil. Make sure your oil is not too hot. otherwise, the vadas would not cook evenly. Fry on both sides till it becomes golden brown in colour. Serve medu vada immediately with chutneys

Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
Transfer the soaked chickpea to a pressure cooker.

Add ¼ tsp baking soda, ¾ tsp salt and 3 cup water. Pressure cook for 5 to 6 whistles or until the chana is cooked well.

Firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pods black cardamom, 2-inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
roast on low flame until the spices turn aromatic.

Further, add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
cool completely and transfer to a mixi.
add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
blend to a fine powder without adding any water.
chole masala powder is ready. store in an airtight container for longer shelf life.

Firstly, in a large Kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic. Add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

Further, add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turns aromatic.
Now add 2 cups tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
saute until the oil separates from the masala paste.
now add in pressure cooked chana and mix well adjusting consistency as required.
cover and simmer for 10 minutes or until the flavours are well absorbed.
Finally, enjoy 2 tbsp coriander.