Soak chana dal, toor dal and groundnuts for two hours. Drain the excess water and pour it into a bowl that has holes. So that water completely drains off.

Now, chop mint leaves, coriander leaves and onions finely and keep it aside.

In a mixer jar, add soaked dals and red chilli and grind it to a batter to little thick consistency by adding very little water. Do not add entire dal while grinding, retain some dal which needs to be added to the ground paste.

Now mix the chopped pudina, onions and coriander leaves and deep fry them in oil and masal vada is ready.