Vegetable Vada with Taro (Arbi Ke Vade)

Rinse the chana dal under running water until water runs clear. Soak in 3 cups of water for at least 2 hours. Drain thoroughly in a colander for 10 minutes to remove excess water.

Boil the taro root in a pot of water until fork-tender, about 10-15 minutes. Drain, cool, peel, and mash the taro with a fork, ensuring no lumps remain.

Transfer the drained chana dal to a food processor. Add ginger, green chilies, turmeric, asafetida, and salt. Pulse, scraping down the sides, until the dal is coarsely ground. Do not add water; the dal should be dry and crumbly.

In a large mixing bowl, combine the ground dal mixture, mashed taro, cabbage, carrot, curry leaves, and cilantro. Mix with your hands until a uniform dough forms. The mixture should hold together when pressed; if too moist, add a little rice flour or chickpea flour.

Wet your hands with water to prevent sticking. Take a small lemon-sized ball of mixture, press it flat into a disc with a hole in the center (like a doughnut). Repeat with remaining mixture.

Heat oil in a deep frying pan or kadhai over medium heat until a small piece of the mixture sizzles and floats to the surface. Gently slide the vadas into the hot oil, frying in batches of 3-4 without crowding. Fry until golden brown and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.