Grind all the ingredients in the dry mixer grinder. It should have the texture like fine semolina (sooji). If you get more coarse mixture while grinding then try to grind more and if still you have coarse mixture then can sieve the mixture through the semolina sieve. If the mixture will be too coarse then when we prepare vada from it will become rough and grainy and you wont get the crispy taste in it.

Put a thick bottom pan on flame. Add oil the pan. When it is heated add asafoetida, turmeric powder, curry leaves, sesame seeds, chopped green chilli, ginger paste, chilli paste, red chilli powder and salt as per taste. saute it for few seconds.

Add water in it.

Add coriander leaves to it and bring it to a boil.

As soon as the water boils add the flour and switch off the flame. stir the flour mixture nicely so that no lumps are formed and then cover the pan and keep aside to cool till lukewarm.

After the flour mixture is lukewarm remove it in a plate. Grease your palm with the oil and then knead the mixture till smooth like dough. The more you knead till the mixture the nicer the vada becomes. Smoothen the mixture and form a log from it. Grease the palm again. Take a ball from the mixture and roll it nicely to a lemon size ball. Flatten the ball and make a hole in it as shown in the picture. Shape all the other vadas in the similar way. Keep aside.

Heat sufficient oil in the kadai or heating wok. To check whether the oil is heated drop a small ball of the flour mixture into it. If the ball comes up immediately then the oil is nicely heated but if the ball stays in the bottom and comes up slowly then the oil is not ready and wait till it is heated. Once the oil is ready drop one by one vadas and then lower the flame and fry till golden and crisp. Do not overcrowd the kadai while frying. I generally fry four vadas at a time. Remove the vadas on the absorbent paper and serve them hot with corainder-peanut chutney. The vadas can also be relished once cool.