Soak toor dal alongwith red chillies in water for minimum 2 hours. Drain the water using a colander or a perforated vessel.

Grind the toor dal, red chillies, asafoetida and salt in a "kalloral"(traditional grinding stone) because it does not result into a very fine paste.The batter should be coarse.

Do not use water while grinding. A mixer grinder can also be used for grinding, but it does not give much control on the fineness of the batter.

Add finely chopped shallots, onions and curry leaves to the batter and mix well. You may also add finely grated cabbage to it.

Make balls out of the batter and keep it aside. Heat oil in a pan. Flatten the balls on your palm one by one into small circles and slide them into the oil.

Deep fry the vadas till they turn brown in color. Make sure both the sides are cooked. Serve hot with tea.