2 cups channa dahl
handful spinach leaves
1 small red onion
2 tbsp ginger
2 green chillies
2 sprigs of curry leaves
2 sprigs of dill leaves
1/3 tsp turmeric powder
1 tsp cumin seeds
salt as per taste
pinch of asafoetida powder (optional)
oil for deep-frying
Place cooked Vadai on a paper towel-lined plate before plating and serving.