Rinse and soak chana dal for 2-3 hours, then drain thoroughly.
Coarsely grind soaked dal with chilies, ginger, and spices, avoiding water.
Add Ingredients Mix finely chopped onions, curry leaves, coriander, and salt with the dal batter.
Take small portions, flatten into patties, and make a small hole in the center.
Heat oil in a deep pan over medium flame until hot but not smoky.
Carefully drop vadas into oil, frying until golden brown and crispy.
Drain excess oil, serve with coconut chutney or spicy sambar for a classic taste.