Wash and soak the lobia | karamani and the urad dal separately overnight or for 7-8 hours. Grind this into a fine paste along with red chilies, asafoetida, salt, and curry leaves.

Grind karamani and urad dal separately. Mix well now. Add Mustard seeds to this and mix well. The batter should be as thick as the Vadai batter.

Do not add too much water while grinding. Add very little water.

On a clean, dry plastic sheet, make small balls of the batter. Keep in the open terrace or in the place where you get abundant sun light.

The second day, you just flip the vadams.

Let this dry in the bright sunlight till they become completely dried up. It took 3 days for it to dry completely.

After the second day you can even transfer it to a wide plate and dry it, too.

Once dried completely, store it in an airtight container. You can store this for a year if handled with dry hands.