• Soak Chana Dal for 2 hours. Ensure it's well soaked.
• Wash the soaked dal 2-3 times.
• Grind the soaked dal with green chillies, cumin seeds, garlic, ginger, and whole coriander seeds (if using) coarsely in a mixer. Avoid making a smooth paste.
• Take the coarsely ground dal mixture in a bowl.
• Add the makka atta to the bowl.
• Add white sesame seeds, hing powder, crushed carom seeds, coriander powder, turmeric powder, salt, chopped coriander leaves, and chopped curry leaves.
• Mix all the ingredients well without adding extra water initially, as the moisture from the dal paste will be sufficient.
• Add a little water to the mixture.
• Knead the mixture into a firm dough. You can also add finely chopped fenugreek leaves or spinach leaves at this stage if desired.
• Optionally, you can add 1 tbsp of Chana Dal flour or Moong Dal flour if you are not using soaked dal. However, using soaked dal gives a better taste.
• Ensure the makka atta is finely ground for the best results.
• Heat water in a pot and place a steamer basket over it.
• Grease the steamer basket with a little oil.
• Take a portion of the dough and flatten it on your palm or directly onto the greased steamer basket. The thickness should not be too much.
• You can make them in a round shape as well.
• Place the flattened dough onto the steamer basket.
• Optionally, you can sprinkle some white sesame seeds on top.
• Cover and steam on medium heat for 15 minutes.
• After 15 minutes, remove the steamer basket and let the steamed vadi cool down.
• Once cooled, carefully remove the vadi from the steamer basket.
• Cut the vadi into desired shapes, such as squares or diagonal pieces. You can also cut a cross shape in the middle.
• Optionally, you can add a pinch of baking soda to the dough for a fluffier texture.

Shallow Fry/Roast:

• Heat a shallow pan (tawa) with about ½ spoonful of oil (you can use a little less oil too).
• Place the cut vadi in the pan.
• Roast them on medium to low heat, flipping occasionally, until they are nicely browned on both sides.

Serve and Store:

• Serve the Makka Atta Vadi as a breakfast or snack.
• Unfried (steamed and cut) vadi can be stored in the refrigerator for 8-10 days.