Soak ½ cup of chana dal, 4 red chili for 1-2 hours. Soaking the chillies ensures smooth grinding.

Drain water completely.

Add to the mixie jar. Add 2 garlic cloves

Grind coarsely. Do not add water.

Now add in ½ cup finely chopped spring onion. Always add the onion just before making the vadai, else it will ooze out water.

You can use normal onion too, but spring onions enhance the flavour.

Immerse the cauliflower in salt water for 10 minutes and pat dry it.

Finely chop them. Add it to the ground vadai batter.

Add salt just before making the vadai.

Mix everything well.

Heat oil for deep frying.

Take lemon sized balls and flatten it.

Deep fry in medium flame till crispy.

You can make mini vadas too. This will be a super hit in parties.

Serve hot with chai. This vadai tasted yum with curd rice as well.