Recipe

Instructions:
In a bowl, mix the curd and jaggery properly.
Add chopped ginger, garlic, finely sliced green garlic, and green chilies to a mixture jar, and grind it into a paste.
In a non-stick pan, heat oil.
Add turmeric powder to the hot oil and mix.
Add sesame seeds, carom seeds, and asafoetida to the oil. Mix well.
Add fenugreek leaves and sauté for 1/2 to 1 minute.
Add the ginger, green chillies, and garlic paste to the pan. Mix well.
Cook the fenugreek by adding salt and sautéing it.
Turn off the heat and let the mixture cool down.
Heat oil in a pan for frying while the mixture cools down.
Once cooled, transfer the mixture to a bowl. Add the curd-jaggery mixture to the bowl and mix well.
Add millet flour and wheat flour to the mixture. Mix well.
Add water gradually to make a dough-like consistency.
Let the dough rest for at least an hour.
After 1 hour, add a pinch of baking soda to the dough and mix well.
Spread a wet cotton cloth on a wooden chopping board.
Grease your hands with oil and shape the dough into round vadas.
Wrap the vadas in that moist cloth.
Press the vadas lightly with a small metal cup.
Grease your hands lightly with water and spread sesame seeds on top of the vadas.
Once the oil is hot, fry the vadas until crispy.
Remove the vadas from the oil and drain the excess oil on a paper towel.
Repeat the process for the remaining dough.
Store the vadas in an airtight container for up to 10 days.
Serve the vadas with curd or tea and coffee.
Tips:
Ensure the oil is hot enough before frying the vadas to achieve crispiness.
Adjust the gas flame to maintain the oil temperature while frying.
Use a wooden chopping board and a wet cotton cloth to shape and cover the vadas for better results.
Cautions:
Be careful while handling hot oil to avoid burns.
Make sure to sauté the fenugreek leaves properly to remove any bitterness.
Check the dough consistency to ensure the vadas hold their shape while frying.