This is one more kind of vadi/odi with mirsang(chilies), which is bit less popular than the classic kuvaLe(ash gourd) vadis. This is a must at my home and aayi makes these almost every year. These are generally not used for gravies like ash gourd vadis, but these are served along with papads with meals. A huge amount of green chilies are added to it to make them quite hot. Few people make some vadis which have both ash gourd and green chilies, but at my home we prefer these as separate ones. The batter is quite easy, but when deep fried and served with simple rice and curd, these make a very tasty and filing meal.
1 cup urad dal
1 cup green chilies
1/2 tea spn asafoetida powder
2 tea spn sesame seeds(til)
Soak urad dal in water for overnight.
Grind it to a very smooth paste adding little water. If the paste is not smooth enough, the vadis become hard and difficult to eat.
Grind the green chilies(without water) for a very coarse paste.
Mix the dal paste, chili paste, salt, sesame seeds and mix.
Mix 1 tea spn oil in 1 cup water.
Spread a plastic sheet under hot sun. Sprinkle some oiled water on the sheet. Spread vadis on it. Leave enough space between two vadis, since they spread after sometime.
Dry them till they come out of sheet easily and they are crisp.
Cool them to room temperature and store in air tight container. When required, take them out, deep fry and serve as side dish (like papads).