Rinse and soak chana dal for 5 hours. Drain the chanadal finely

Now add chopped onion paste salt jeera turmeric mint curry leaves and Coriander and mix well make the vada shape the mixture into a lemon size ball and press it down beetroot your palms. Prepare the other vadas similarly.

Heat oil for deep frying deep fry the vada on full heat until golden brown and crispy.