Soak toor dal and chana dal for 2 hours.

In a mixie add soaked dal, dry chilli, fennel seeds, hing. grind it into a coarse paste.

Transfer it into a mixing bowl and add grated beetroot, finely chopped onion and curry leaves.

Add required salt and mix it well and make a medium size vadas.

In a pan, heat the oil and place 4-5 vadai for a batch, fry the vadas in medium - low flame.

Once the bubbles slow down, take out the vadas. NOW, vadas are ready to eat.