Ingredients
5 cups Sprouted Mataki or Mataki Dal
1.1/2 cups Chana Dal
1 cup Moong Dal
1 cup Masoor Dal
1 cup Udad Dal
2 tsp Fenugreek Seeds/Methi Dane
2 tsp Hing
2 tsp Haldi Powder
1/2 inch Ginger
7-8 Garlic Cloves
5-6 Green Chillies
15-20 Curry Leaves
1/4 cup Fresh Coriander
Salt as per taste
Oil
4-5 dry red chillies
1 tsp Rai/Mustard Seeds 
2-3 cups Cooked Rice/Bhat

Method
1) Pick, wash and soak and sprout mataki.
2) Pick and wash dals and soak in water for 7-8 hours.
3) Heat 2 drops of oil and stir-fry fenugreek seeds till they change colour and give an aroma, add hing and keep aside.
4) Drain water from dals and grind coarsely with sprouted mataki, methi dana and hing.
5) Grind peeled garlic cloves,ginger,green chillies. Chop curry leaves, coriander.
6) Mix ground dals,garlic-ginger-chilli, curry leaves, coriander and salt.
7) Heat oil in a Kadai/Wok.
8) Wet your palms & take the mixture in to the palms, shape into balls and then press it in between your palms. to give it a flat round shape.
9) Deep-fry Vadas in hot oil.
10) Heat 1 cup oil, add rai, when it starts to crackle, add dry red chilli pieces. Keep aside this Tadka.
11) Take a half bowl of cooked rice,crumble 3-4 vadaas over it and spread 2-3 spoonfuls of Tadka over it. Garnish with coriander and serve.

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