For making vadas: 1)Grind together the ingredients for making vada into a coarse paste.

Make small ball shaped vadas of the above paste.

Heat oil in a pan.

Deep fry them in oil, till goldern brown.

Drain it on the paper towel to remove the excess oil.

Transfer the vadas into a water bowl and leave them for an hour in the water.

For making the gravy: 1)Heat oil in a pan on low flame.

Add mustard seeds and when they crackle, add onions.

Stir, till golden brown.

Add cumin seeds followed by ginger and garlic and stir well.

Add chopped tomatoes and stir for 3 minutes.

Add turmeric powder, red chilly powder and coriander powder.

Stir for 15 seconds and add water to the pan along with salt.

Transfer the vadas from water bowl onto the palm, press to remove the extra water and add it into the gravy.

Leave it for 10 minutes on low flame.

Add a tbsp of butter into the gravy.

Garnish with chopped coriander leaves.

:- Serve with Kerala Porotta or Chappatis.