Samosa Chaat Recipe | Easy Indian Street Food Chaat with Chole

Samosa Chaat – The Ultimate Indian Street Food Indulgence

There are some dishes that instantly transport us to bustling Indian streets filled with noise, aroma, excitement, and endless food stalls and Samosa Chaat is undoubtedly one of them.

Few things can match the joy of breaking into a hot crispy samosa, pouring over spicy chole, cooling yogurt, tangy chutneys, crunchy sev, onions, coriander, and finishing it all with a burst of masalas and flavours dancing together in one glorious plate👌🏼🤤

Samosa Chaat is not just food, it is an experience😋

Variations in the dish Across India

Across India, every region has its own unique style of chaat. For example, Mumbai-style Samosa Chaat is typically served without yogurt, allowing the spicy and tangy flavours to shine through boldly. In Indore, the famous Ratlami Sev is generously sprinkled on top, adding its signature spicy crunch and giving the dish an entirely different character. Meanwhile, in many parts of North India, a generous topping of creamy yogurt balances the heat and tanginess beautifully.

From the bustling lanes of Delhi to roadside stalls in Mumbai and vibrant markets across North India, chaat has always been deeply loved for its irresistible explosion of flavours; sweet, spicy, tangy, crunchy, and savoury all coming together in perfect harmony. Every bite is a burst of excitement, a riot of textures and tastes dancing on the palate.

This dish beautifully transforms humble samosas into something festive, indulgent, and utterly irresistible.

Whether served during parties, rainy evenings, festive gatherings, or simply as a special tea-time treat, Samosa Chaat never fails to bring smiles to the table.

Samosa Chaat Recipe

Ingredients

For the Samosa Layer

Samosas – 4 large

(Use homemade or store-bought)

For the Chole (Chickpea Curry)

Cooked chickpeas – 1½ cups

Onion – 1 finely chopped

Tomato – 1 finely chopped

Ginger-garlic paste – 1 teaspoon

Turmeric powder – ¼ teaspoon

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – ½ teaspoon

Chaat masala – ½ teaspoon

Salt – as required

Oil – 2 tablespoons

Water – as needed

Fresh coriander leaves – for garnish

For Garnishing

Thick yogurt / curd – 1 cup (lightly sweetened if preferred) (Optional) 

Green chutney – as required

Sweet tamarind chutney – as required

Onion – 1 finely chopped

Tomatoes – 1 finely chopped

Coriander leaves – finely chopped

Sev – as required

Chaat masala – for sprinkling

Red chilli powder – a pinch

Roasted cumin powder – a pinch

Pomegranate pearls – optional

Method

Preparing the Chole

Heat oil in a pan. Add the chopped onions and sauté until soft.

Add ginger-garlic paste and sauté until the raw aroma disappears.

Now add tomatoes and cook until soft and mushy.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, salt, and mix well.

Add the cooked chickpeas along with a little water and allow the gravy to simmer for 10-15 minutes.

Slightly mash a few chickpeas to thicken the gravy naturally.

Finish with chaat masala and chopped coriander leaves.

Keep hot.

Assembling the Samosa Chaat

Place the samosas on a serving plate and gently crush them slightly.

Pour generous spoonfuls of hot chole over the samosas.

Top with thick yogurt. (Optional) 

Now drizzle green chutney and sweet tamarind chutney.

Sprinkle onions, tomatoes, coriander leaves, sev, roasted cumin powder, red chilli powder, and chaat masala.

Finish with pomegranate pearls if using.

Serve immediately while the samosas are still crisp and the chole is hot.

A Few Tips

• Slightly sweetened chilled yogurt balances the spicy flavours beautifully.
• Homemade green chutney and tamarind chutney elevate the taste immensely.
• Adding crunchy sev at the very end keeps the texture crisp.
• You may use ragda instead of chole for a different regional variation.
• Freshly fried samosas make the chaat even more delicious.

Samosa Chaat is one of those magical Indian street foods where every bite feels different; crispy, soft, spicy, tangy, creamy, and crunchy all at once. It is chaotic, messy, flavourful, comforting, and absolutely unforgettable.

Perhaps that is why chaat continues to remain one of India’s most loved culinary treasures across generations.

#SamosaChaat #IndianStreetFood #ChaatRecipes #IndianSnacks #SukanyasMusings #VegetarianRecipes

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Khaman Dhokla – Gujarat’s Golden Snack with Traditional Secrets & Modern Twists

Some dishes do more than satisfy hunger — they carry the warmth of tradition, the joy of sharing, and the brilliance of regional wisdom. Khaman Dhokla is one such timeless treasure.

Soft, airy, delicately spongy and glowing in its sunshine-yellow hue, Khaman Dhokla is one of Gujarat’s most loved culinary gifts to India. In the bustling streets of Ahmedabad, Surat, Rajkot and Vadodara, steaming trays of freshly prepared dhokla are an everyday delight. Cut into neat squares, bathed in fragrant tempering, crowned with coriander and coconut, and served with lively chutneys, it is breakfast, teatime snack, travel food and celebration — all in one plate.

Its beauty lies in its versatility. It can be made instantly in a jiffy using besan (gram flour), or in the traditional style by soaking and grinding chana dal, which gives it a richer and heartier texture. It may be steamed in a classic dhokla steamer or conveniently prepared in a microwave oven for the modern kitchen.

Simple in ingredients, elegant in taste - this is Gujarat’s golden legacy.

🌼 Ingredients

For the Batter:

Gram flour (besan) – 1 cup

Semolina (optional) – 2 tablespoons

Sugar – 1 tablespoon

Ginger-green chilli paste – 1 teaspoon

Lemon juice – 1 tablespoon

Turmeric powder – ½ teaspoon

Salt – to taste

Water – ¾ cup (approx.)

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For Garnish:

Fresh coriander (chopped) – 2 tablespoons

Fresh grated coconut – 2 tablespoons

🌼 Method

In a mixing bowl, combine the gram flour, semolina, turmeric, sugar and salt. Add the ginger-green chilli paste, lemon juice, oil and enough water gradually to form a smooth, flowing batter without lumps. Allow this batter to rest briefly so the ingredients settle beautifully together.

Meanwhile, grease a shallow plate or dhokla tin lightly and keep a steamer ready with boiling water.

Just before steaming, add the Eno fruit salt to the batter. Sprinkle a teaspoon of water over it and gently fold. The batter will instantly turn frothy and light. Without delay, pour it into the prepared plate and steam until cooked through and spongy to the touch.

Once done, allow it to cool slightly before cutting into elegant squares.

🌼 Tempering

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Green chillies (slit) – 2

Curry leaves – 8 to 10

Water – ½ cup

Sugar – 2 tablespoons

Lemon juice – 1 tablespoon

Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the slit green chillies and curry leaves. Pour in the water, sugar and lemon juice and allow it to simmer briefly into a fragrant sweet-sour mixture.

Pour this warm tempering generously over the dhokla pieces so every square absorbs the flavour beautifully.

Finish with fresh coriander and grated coconut.

Serve warm or at room temperature with green chutney and dates-tamarind chutney.

🌼 Traditional & Popular Varieties

Nylon Khaman

The most popular market-style version — feather-soft, extra light and melt-in-the-mouth.

Vati Dal Khaman

Prepared from soaked and ground chana dal rather than besan, offering a richer and denser texture.

Amiri Khaman / Sev Khamani

Crumbled khaman tossed with spices and topped lavishly with sev, coriander and pomegranate.

Sandwich Dhokla

Two layers of dhokla with green chutney in between — colourful, flavourful and festive.

🌼 Modern Variations

Gujarati kitchens have joyfully reinvented this classic in many delicious ways:

Green Dhokla

Green Peas Dhokla

Tomato Dhokla

Schezwan Dhokla

Pizza Dhokla

Makai Dhokla

Cheese Dhokla

Paneer Dhokla

Sandwich Dhokla

🌼 Street-Style Serving Variations

Rasawala Dhokla

A Surat favourite where khaman is served with a warm lentil-based rasa, transforming it into a wholesome meal.

Pav Bhaji Dhokla

A playful fusion where dhokla is tossed in pav bhaji masala or layered with spicy pav bhaji filling.

🌼 Sukanya’s Little Tips

If using chana dal, soak it for at least 6–7 hours for softness. Always steam the batter immediately after adding Eno for the fluffiest results. If the dhokla feels dry, sprinkle a little tempered water over it. The final flavour should always carry that signature Gujarati balance of sweet, tangy and gently spiced.

🌼 Final Thought

Some dishes are recipes. Some become memories. Some carry the soul of a region.

Khaman Dhokla is Gujarat’s sunshine served on a plate.

#KhamanDhokla #DhoklaRecipe #GujaratiFood #GujaratiCuisine #IndianSnacks #IndianFoodRecipes #VegetarianRecipes #HomemadeGoodness #IndianStreetFood #SnackTimeIndia

Authentic Gujarati Khaman Dhokla Recipe | Soft & Fluffy Besan Dhokla

Khaman Dhokla (Gujarati Steamed Savoury Delight)

There are some dishes that instantly brighten up a meal, and Khaman Dhokla is certainly one of them.

This iconic Gujarati snack is loved for its soft, fluffy texture, delicate sweetness, and gentle tanginess. While many people simply refer to it as Dhokla, the airy version made from gram flour is more accurately known as Khaman.

Although Khaman Dhokla originated in Gujarat, it has long since won hearts across India and far beyond. Equally at home on a breakfast table, as a tea-time treat, a light meal, or a party appetiser, its universal appeal lies in its simplicity and delightful flavour.

Over the decades, as Gujarati communities settled in different parts of India and around the world, they carried their rich culinary traditions with them. Through farsan shops, sweet marts, family-run eateries, and home kitchens, Khaman Dhokla gradually travelled beyond its homeland, transforming from a regional speciality into one of India's most beloved snacks.

My dearest hubby Yo is a huge fan of Khaman Dhokla. A plate of freshly steamed dhoklas accompanied by green chutney or sweet tamarind chutney can instantly brighten his day, whether enjoyed alongside a steaming cup of tea or served as part of a meal.

The secret to perfectly soft and airy dhoklas lies in steaming the batter immediately after adding the fruit salt. Once you master that simple technique, making light, fluffy Khaman Dhokla at home becomes surprisingly easy.

Ingredients

Besan (Gram Flour) – 1 cup

Semolina (Rava) – 1½ tablespoons

Sugar – 1 tablespoon

Ginger Paste – 1 teaspoon

Green Chilli Paste – 1 teaspoon

Citric Acid (Nimbu Ke Phool) – ½ teaspoon

or

Lemon Juice – 1 teaspoon

Eno Fruit Salt or Baking Soda – 1½ teaspoons

For The Tempering

Oil – 1 tablespoon

Mustard Seeds – ½ teaspoon

Cumin Seeds – ½ teaspoon

White Sesame Seeds – ½ teaspoon

Green Chillies – 2 to 3, whole with stalks

Curry Leaves – 1 sprig

Asafoetida (Hing) – A pinch

For The Garnish

Freshly Grated Coconut – 1 tablespoon

Fresh Coriander Leaves – 1 tablespoon, finely chopped

Sev – Optional

Method

In a large mixing bowl, combine the besan, semolina, sugar, ginger paste, green chilli paste, and citric acid (or lemon juice). Gradually add water and whisk until you obtain a smooth lump-free batter. The consistency should resemble a thick idli batter.

Allow the batter to rest for about 10 minutes. Meanwhile, grease a deep thali or steaming plate and bring water to a boil in a steamer or pressure cooker.

Just before steaming, add the Eno fruit salt or baking soda to the batter. Sprinkle a little water over it and gently mix. Almost immediately, the batter will become frothy and rise.

This is the most important stage. Do not allow the batter to rest after adding the fruit salt. As soon as it rises, pour it into the greased plate and place it into the steamer. Waiting too long will result in denser dhoklas.

Steam for about 10 to 15 minutes. If using a pressure cooker, steam without the whistle. Once steam begins escaping steadily through the nozzle, continue steaming for about 10 minutes.

Switch off the flame and allow the dhokla to rest for a few minutes. Insert a knife into the centre. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes and test again.

Tempering

Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds and sesame seeds and sauté briefly.

Add the whole green chillies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.

Pour the hot tempering evenly over the steamed dhokla.

Garnish

Sprinkle generously with freshly grated coconut and finely chopped coriander leaves. For added crunch and visual appeal, scatter a little sev over the top if desired.

Cut into squares and serve warm with coriander chutney or sweet tamarind-date chutney.

Variations

• Replace citric acid with freshly squeezed lemon juice.

• Add a little turmeric powder to the batter for a deeper yellow colour.

• For a healthier version, reduce the sugar slightly.

• Sev garnish is optional but adds a lovely crunch.

Soft, fluffy, light as air, and bursting with flavour, Khaman Dhokla remains one of Gujarat's most beloved culinary gifts and is a wonderful addition to any tea table.

Sharing my Joy💮

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.

Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.

I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event

Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event

I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City

#KhamanDhokla #GujaratiFood #GujaratiRecipes #IndianSnacks #VegetarianRecipes #BesanRecipes #TeaTimeSnacks #SukanyasMusings

GOBI 65 - RESTAURANT STYLE

GOBI 65

What is Gobi 65 and how did it get its name? Is it a North Indian dish or is it an Indo-Chinese fusion recipe coz it tastes and looks a lot like Gobi Manchurian or is it South Indian. I am sure it is not a North Indian recipe, because I never saw this on the Menu card in restaurants in Mumbai while growing up. The recipe does resemble an Indo-chinese fusion, but no….there are a lot of Indian ingredients in it….Surprised as you maybe this recipe has emerged from South India, where a dish called Chicken 65 became immensely popular and the Gobi 65 is a vegetarian twist to it. The anecdotal theories as to how they stumbled upon this name are many. Some say the 65 represents the 65 separate ingredients in the dish. Some say that a restaurant in Chennai came up with this dish and as it became popular with these signature 65 dishes the fever caught on. Some say that the dish was the 65^th dish on the menu card and as people started ordering for it on a regular basis the name of the dish changed to this. Whatever be the theories, but as the saying goes, “Call the rose by any other name and it smells just as sweet”…and so it is for this dish. It’s such an exotic looking and tasting dish that you can surprise your guests or hubby with it. I had a few guests at home and I was pondering over what to cook. I was bored of cooking the same things over and over again. I was quite fancied by the look and taste of the Gobi 65 in a restaurant here in Singapore, so I thought why not try it and started searching for recipes desperately over the internet but none that I found were near to what I had at the restaurant, I would call them Gobi pakodas but not Gobi 65 as they didn’t have the masala. Here is the complete recipe of the Gobi 65.

Ingredients:      

Cauliflower – 1 big

Corn starch - 2 tbsp

All purpose flour (Maida) - 2 tbsp

Coriander powder – 2 tsps

Cumin powder – 1 tsp

Chili powder -2 tsp

Turmeric powder - 1/4 tsp

Light Soya sauce - 2 tsp

Ginger paste - 1 tsp (I don’t like garlic in my cooking, but for those who enjoy you can add ginger-garlic paste)

Saffron Color – 1 tsp

Cumin seeds – 1 tsp

Onions – 2 nos

Capsicum – 1 (big size)

Fresh Coriander leaves – 2 tbsps

Oil for frying

Salt as per taste

Method

Pluck the florets of the cauliflower and rinse well under running water in a colander. Heat a big pan of water, drop in the florets, ¼ spoon of turmeric powder and 2 pinches of salt. If there are any worms they will come floating to the surface, if that happens, throw the water and redo the process. Now cook the Cauliflower florets in boiling water, the florets must be half cooked, don’t cook until soft, they should be only semi-cooked. Now remove them from the heat and drop it through a colander to drain all the water. Keep aside. Now in a big salad mixing bowl, Take the two heaped tablespoons of All purpose flour, add Corn starch, Coriander powder, Cumin powder, Chili powder, Light Soya sauce(Dark soya sauce gives a very dark color to the dish, we want a reddish color so please use light soya sauce. Soya sauce is only for flavor and helps greatly in the marinating process), Ginger paste, saffron, and salt as per taste (Soya sauce is salty so taste and add salt accordingly. Mix all the ingredients well by adding water (just like we make a batter for bhajiya’s, the batter shouldn’t be very watery). Drop in the semi-cooked cauliflower florets in the batter and mix well. Let it marinate for a while. Marinating imparts better taste to the end product. You can marinate it for a few hours. For example if you are making this for dinner marinate it in the afternoon itself. It will taste awesome!!!as all the masala enters the florets. Now heat oil in a pan, when the oil is heated, drop the florets like pakodas(bhajiyas) one by one. Keep the flame low while dropping and let it get cooked slowly and properly in the oil. When the florets are golden brown in color remove from the fire and drain on a kitchen towel. 

Once all the florets are done in this fashion the next step comes into place and i.e the masala for the Gobi 65. Restaurants serve them in this fashion.

Take a pan, add one tablespoon oil, add a teaspoon of cumin seeds and when they fry, add in the onions and cook until transparent, then add in the capsicum chopped into chunky square pieces, add some salt and toss well, don’t over cook the capsicum, it should just be sautéed for about 5 minutes, then add in the fried cauliflower florets and toss well and garnish with freshly chopped coriander leaves. Serve hot and enjoy the lovely restaurant style Gobi 65. 

GRILLED POTATO -PEAS SANDWICH

This recipe will be a sure shot hit in any household, Can have it for Breakfast, lunch, brunch, tea-time or dinner. Its an all time favorite snack in my house. Its nutritious and filling.
GRILLED POTATO-PEAS SANDWICH
Ingredients
Sandwich bread – 4 slices
Potato – 1 Big
Green peas – 1 tbsp
Green chilies - 2
Ginger -1 inch
Cumin seeds – 1 tsp
Freshly chopped coriander leaves
Garam Masala – 1-2 tsp
Salt as per taste
Oil – 1 tbsp
Butter – 1 tbsp
Coriander Chutney (check the link for the recipe in my blog)
Sandwich griller
Method
Wash, boil and peel the potatoes, mash them (don’t mash into a paste), just mash lightly. Boil Green peas. Keep aside. In a dry mill, put in the green chillies and ginger and make a paste. In a wok, put oil, add the cumin seeds, when they start to fry, add the ginger-chilly paste and fry. Then add the boiled peas, fry for 2 minutes, when the green peas turn into a lighter color, add the mashed potatoes, add salt, garam masala and mix well. In the end add freshly chopped coriander leaves. Mix well. Wait until the mixture is warm.


Then take 2 slices of bread, Spread butter and green coriander chutney on both slices. Now spread the peas-potato filling evenly on top. Cover with the other slice. Use a Sandwich griller, Grease the sandwich maker with butter and once hot, keep the slices inside, spread some butter on top and then close to grill. Once the sandwiches are grilled you will have crispy golden sandwiches with a lovely potato-peas filling. Serve hot with coriander chutneyand tomato sauce.

WORD OF CAUTION: Dont' rush to have a bite of the Sandwich as the filling is hot and you may burn your mouth.

VEGETABLE SANDWICH

I would like to pack this Vegetable sandwich for Johanna's(the passionatecook) picnic basket for her Picnic fare event.
I absolutely adore the logo which says “Waiter There’s Something in my………." which is a headline grabber for sure.
Here is an out and out picnic recipe from me which is nutritious, light on the stomach and can be assembled at the picnic spot with the help of friends.
VEGETABLE SANDWICH
I have used White bread in my recipe but brown bread would be a healthier option. Sandwiches taste best when freshly made, so here’s a tip, you can carry all the sliced vegetables in ziplock bags and assemble the sandwich at the picnic spot and enjoy the crunch of the fresh vegetables.
Ingredients
Two slices of White Bread/ Brown Bread
Cucumber – 1
Tomatoes - 1
Beet Root – 1
Potato – 1
Butter
Salt
Pepper
Green Coriander Chutney(Optional)(refer to link below for recipe)
Chat Masala (Optional)
Method
Peel and boil the Beet root. Boil and peel the Potatoes. Make slices of both and keep aside. Peel the cucumber and slice it. Slice tomatoes. Sprinkle some salt and pepper over the sliced vegetables. Once all this is done. Apply butter to one side. Place the sliced potatoes first, Place the sliced beet root over it, then place a layer of the sliced cucumbers and over it a layer of the sliced tomatoes. You can sprinkle a bit of Chaat Masala( is a tangy savory powder available in Indian stores)
On the other bread apply some Coriander chutney.(Click on the link for the recipe). Cover the sandwich with the slice of bread which has chutney on it. Top it with a bit of coriander chutney and tomato sauce as shown in the picture while serving it.

MASALA VADAI / PARIPPU VADAI / DAL VADA

MASALA VADAI / PARIPPU VADAI / DAL VADA
Masala Vadais are a delight to the palette with a riot of flavors exploding in your mouth.

In the yesteryear's we used to enjoy our long journey train travels from Mumbai to Chennai passing via different stations and tasting the flavors of the snacks made by the different states.

Tam brahms, don't usually add Onions or garlic to their snacks, but while we were travelling by train from Mumbai to Tirupati, I remember Appa purchased these lovely Masala Vadais at Renigunta station, they were so full of flavors, unlike the simple Aama vadais / Parippu vadais made at home. 
The Vadais were warm, packed in a Banana leaf further covered with a newspaper. Inside the banana leaf there was a smaller banana leaf wrap with thick chutney inside, packed carefully so as to not make the vadai soggy. The Vadai and chutney were so yummy and we relished it so much that we wanted to buy more; but the train started to move, looking at our eagerness to buy, the vendor came running and passed us a packet and my father gave him money and asked him to keep the change, the boy was so happy. 

Life back then was simple and we were so happy in the simple things. 

Coming to the present, It was a rainy day and I had cravings for something fried, so I decided to make these Masala vadais.

I have prepared the Parippu Vadai many times following my mom's recipe, It has the dals mentioned in the below ingredients in the same proportion and the green chillies, red chillies, asafetida, curry leaves and salt. It is ground coarse but slightly more finer than the below masala vadai. I prepare Parippu vadai for festivals and grind a bit more and add the remaining ingredients the next day to prepare the Masala vadai, since we don't eat onions on festival days.

Yo (my dear hubby) prefers the Masala vadai though, it’s just another version of the Parippu Vadai, except for the burst of flavour with the added ingredients. 
The vadai batter remains the same but is enhanced further with the other ingredients mainly the onions, ginger, fennel & cumin. 
Yo(my husband) says it spicier, crispier and tastier. 

I pat it a little flatter, that gives me crispier vadais. 

Here’s the recipe for the Masala Vadai and you can also try the Parippu vadai minus the other ingredients mentioned below. 
I will share the recipe of the Aama Vadai soon....

Ingredients (Serves 4)
Toor Dal – 1 cup
Udad dal – ½ cup
Chana dal- ½ cup
Green Chillies – 2
Dry Red chillies -2
Ginger – a small piece (optional)
Chopped Onion - 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 2tsps
Grated coconut – 1 tbsp
Chopped coriander leaves – 1 tbsp
Curry leaves – a sprig
Asafetida – a pinch
Salt to taste
Oil to deep fry

Method
Mix all the dals and rinse well. Soak for about 2-3 hours. Drain water from the soaked dal. Grind the soaked dals, green chillies, red chillies, ginger with salt and asafetida in a mixer. Grind it coarsely, Don’t add much water, If too much water is added the mixture will be too soggy and absorb too much oil while frying.
Now add the chopped onions, cumin seeds, fennel seeds, grated coconut, curry leaves (break one or 2 leaves into halves for extra flavor), and chopped coriander leaves and mix well. Check for salt, if less, add some while mixing.
Keep for about half an hour aside so that the spices soak in.

Heat the oil in a wok (kadhai). Wet your left palm, with your right hand make a small golf size ball and pat it on your left palm into a vada and drop it slowly into the hot oil. Put the flattened balls of the dough into the hot oil one by one.
Deep fry till golden brown.
Serve hot with coconut chutney and sambhar.

Tips 

• Soak the fennel seeds in some water for about 15 minutes , rinse out the water and add the bloated fennel seeds to the coarsely prepared vada mixture.
• You can prepare the batter in the morning and keep it refrigerated and make the vadas the evening. This will allow the spices to soak in and result in tastier vadas. The reason we are refrigerating it is because onions tend to make the batter soggy, so keeping it outside may make the onions sweat in the batter resulting in a soggy batter and oily vadas.

Variations

• If the vadas are remaining, add them to sambhar and you have tasty sambhar vadas, the next day. 
• If use the Vadai mixture that comes out of the blender and make Vadai. It is Parippu Vadai/ Dal Vadai
• You can use garlic in the above recipe as well. 3-4 pods chopped fine or pounded to a fine paste added to the vadai mixture.
• You can add fresh mint leaves too. Mint gives a good fresh flavour to the vadai. Incase using mint leaves. Take a cup full of freshly chopped mint leaves and add to the vadai mixture.
• You can add Cinnamon to the vadai too. If you are adding, dry roast 1 cinnamon stick and grind it along with the vadai mixture. 
• Any of the above ingredients can be added or deleted depending on your taste