Step-by-Step Instructions

1. 1.Soak the Dals

   Wash ¾ cup of yellow split peas and 4 tablespoons of chana dal thoroughly. Soak them in water for 2 hours.

2. 2.Drain the Dals

   After 2 hours, drain all the water from the soaked dals using a strainer. Ensure no excess water remains, as too much water can make the vadas oily.

3. 3.Grind Spices and Initial Dal

   In a mixer grinder, add 4 dry red chillies, ¾ tablespoon of fennel seeds, 1 small piece of cinnamon stick, and 1 clove. Add a small handful of the soaked dal and grind the mixture coarsely until the spices are well combined with the dal.

4. 4.Grind Remaining Dal

   Remove about ¼ cup of the soaked dal and set it aside. Add the remaining soaked dal to the mixer with the ground spice mixture. Add 3-4 tablespoons of water and grind coarsely. The consistency should be rough, not a fine paste.

5. 5.Mix All Ingredients

   Transfer the ground dal mixture to a large bowl. Add the reserved whole dal, ¾ tablespoon of salt, ½ cup of finely chopped onion, 1 tablespoon of finely chopped garlic, chopped coriander leaves, chopped curry leaves, and 2 finely chopped green chillies. Mix all the ingredients thoroughly by hand until well combined. The mixture should hold its shape.

6. 6.Shape the Vadas

   Lightly grease your hands with oil. Take a small portion of the mixture, roll it into a ball, and then flatten it between your palms to form a disc-like vada shape. Ensure the vadas are not too thick or too thin.

7. 7.Deep Fry the Vadas

   Heat oil for deep frying in a kadai (wok) over medium heat. Once the oil is hot, carefully drop the shaped vadas into the oil. Do not overcrowd the pan. Fry until one side is golden brown and crispy, then flip them over using a slotted spoon and fry the other side until golden brown and cooked through.

8. 8.Serve Hot

   Once the vadas are golden brown and crispy on both sides, remove them from the oil using a slotted spoon and place them on a paper towel to drain any excess oil. Serve the hot Masala Vadas with a cup of coffee or tea.