Source: Recipe Here

Ingredients

• 450g Chana Dal (Split Chickpeas)
• 1 large Onion, finely chopped
• 6 Green Chilies, finely chopped
• 10 Dried Red Chilies, chopped
• 8 cloves Garlic, crushed
• 1 sprig Curry Leaves, chopped
• 1 tsp Fennel Seeds (Perunjeeragam)
• 1/2 tsp Pepper Powder
• 2 tsp Salt (or to taste)
• 1 Liter Oil (for deep frying)

Instructions

Step 1:

Wash and soak the Chana Dal in water for 3 hours. Drain the water completely.

Step 2:

Set aside a small handful (approx. 2 tbsp) of the soaked, whole dal in a small bowl.

Step 3:

Place the remaining dal in a food processor. To achieve the perfect texture, grind one portion of the dal into a smooth paste and another portion into a coarse, crumbly mixture.

Step 4:

In a large mixing bowl, combine the smooth dal paste, the coarsely ground dal, and the reserved whole dal.

Step 5:

Add the crushed garlic, chopped onion, green chilies, dried red chilies, curry leaves, fennel seeds, pepper powder, and salt.

Step 6:

Mix everything thoroughly by hand, squeezing the ingredients together to release their flavors and ensure the mixture binds well.

Step 7:

Heat the oil in a frying pan over medium heat.

Step 8:

Take a lemon-sized portion of the mixture, roll it into a ball, and flatten it gently on your palm to form a disc. Smooth the edges slightly to prevent cracking.

Step 9:

Carefully drop the patties into the hot oil. Do not overcrowd the pan.

Step 10:

Fry on medium heat, flipping occasionally, until the vadais turn golden brown and crispy on both sides.

Step 11:

Remove from the oil and drain on paper towels to remove excess oil. Serve hot.