Wash and Soak chana dal with enough water for 2 hours. After 2 hours drain the water completely and transfer it to a blender. Grind it to a coarse paste with red chilles and required salt. Add a tablespoon of water if necessary.

The paste should be dry and coarse. Transfer the ground paste to a vessel. Chop onions, ginger and coriander leaves finely.

Mix the ground chana dal with cumin seeds, chopped onions, coriander leaves and Ginger.

Make a lime size ball from the batter and flatten it with your hands.

Repeat the same process for remaining batter.  Deep fry the vadas in the pre heated oil until golden brown.

Do it in batches. Drain it in tissue paper to remove extra oil. Switch it off once done and serve.