Firstly wash chana dal

Add water, red chilli and soak 2 to 3 hrs

After the chana dal turn turns soft press, Transfer to a colander and drain the water completely

Add soaked dal and red chilli to the mixie jar

Furthermore add fennel seed, garlic, ginger, salt, and a pinch of sugar

Pulse 4-5 times until the dals are coarse ground. finally, grind in speed 1 and transfer. If required sprinkle very little water and grind. Avoid pouring water, ground coarse thick vadai batter

Transfer the ground vadai batter

Furthermore, add curry leaves coriander leaves, a pinch of sugar, a green chili, onion, 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 4-5 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