Wash the chana dal several times until the water runs clear. Soak it in water for two hours. Drain out all the water completely. Take a few tablespoon of the soaked chana dal and keep it aside. Transfer half quantity of the soaked chana dal to a mixie jar and pulse it several times until you get a coarse mixture. To the remaining soaked chana dal add three green chilies and one sprig of curry leaves and pulse it several times until you get a coarse mixture.

Transfer both the ground mixture to a large mixing bowl. To it, add the whole soaked chana dal which was kept aside.

Next add the masala powder ie. Kashmiri red chili powder, turmeric powder, fennel seeds (saunf) powder, roasted cumin powder, cinnamon powder, and salt.

Then add the finely chopped onion, three green chillies, one sprig curry leaves and ginger garlic paste. Mix until well combined.

Take a small portion of the mixture and shape it into a vada. The mixture should hold shape. Grease your palms with oil. Divide the mixture into equal portions. Take each portion and press it in your palm to form a ball. Place the ball on the left palm and flatten it to get a patties shape.

Heat oil in a deep frying pan over medium flame. When the oil is hot, carefully slide in the vadas from the side of the pan and deep fry until crispy and golden brown in color on both sides.

When done, remove the vadas from the oil and transfer them to paper napkins to drain away the excess oil.

Crispy and Tasty Masala Vadais are ready. Serve them hot with tomato ketchup or coconut chutney along with a hot cup of tea or coffee.