Firstly wash chana dal, urad dal, and toor dal well
Furthermore add water, deseeded red chilli, and soak for 2-3 hours
After the chana dal turn turns soft press transfer everything into a colander
Discard the water and use dal for vadai batter
Save 1 tablespoon of soak dal and transfer the remaining dal and red chilli into the small mixie jar
Pulse for 5 or 6 times until the dals are coarse ground
Add salt and grind at speed 1 once. Pulse again if required. Don't add water, ground coarse thick vadai batter
Transfer the ground mixture into the vessel containing dal
Furthermore add curry leaves, a pinch of sugar, a generous portion of asafoetida, and mix well
Heat enough oil in a heavy-bottomed deep pan
Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm
Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the parchment paper and flatten the vadai
Prepare and keep 3 or 4 vadai based on your pan size for parallel frying
When oil is hot gently add the vadai and fry on medium flame
After one side is golden flip and fry another side till vadai turns golden and crispy
Drain the oil in an oil filter or place a paper towel on a colander
Serve hot with chutney