Soak Chana dal for minimum 2 hrs.
Grind Chana dal, garlic, red chilies , salt and a pinch of asafetida without adding water.
Meanwhile, Add water to a idli cooker and heat.
Make small balls out of the mixture and place over the perforated plate.
Steam cook for 5 – 7 minutes.
In a pan, add 2 tsp of oil.
Add all the ingredients under “for masala” except coconut.
Once the aroma emanates, add Coconut and switch off the flame.
Cool and grind the masala into a fine paste.
In a pan, add Remaining oil.
To it,add mustard seed and urad dal. Once mustard starts to crackle, add curry leaves.
Now add Shallots and cook till translucent.
Add turmeric, the ground masala paste and required salt.
Saute for a min and add 1 ½ cups of water.
Bring it to boil.
Now add the steamed vadas to the gravy and simmer it for 8 – 10 mins.