Grate the carrots and finely chop the onions.

Powder 1/2 cup of pottukadalai | chutney dal into a fine powder.

No need to roast the pottukadalai.

In a mortar and pestle, crush the 2 green chili and 3 cloves of garlic into a coarse paste.

You can use a mixie too.

In a wide bowl, add the ground chutney dal powder.

Add in 2 tblsp of rice flour.

Add the crushed the chili garlic.

Add in the carrots and onion.

Add little salt.

Mix everything well.

Sprinkle water little by little and make a tight dough.

Take lemon sized dough and flatten it.

Repeat this for the rest of the dough.

You can store the remaining dough in the refrigerator and make vadais later too.

Heat oil in a pan.

Once it is hot, bring to medium flame.

Slowly put the vadais into the oil.

Cook on both sides on medium flame.

Once it becomes golden brown on both sides, take them out.

Drain excess oil in a kitchen towel.

Repeat this for the remaining dough.

The vadai stayed crispy even after few hours.