Slice 1 medium onion into small pieces

Remove seed from Red chillies. This can reduce the spiciness but give a flavour of chillies. Adjust the spiciness to your taste.

Crush Red chillies, green chillies, Ginger, 6 or 7 shallots to a coarse consistency.

Grind strained dal to a coarse paste without adding any water. If the consistency of Dal is correct it should stick together like a round pattie. If not adjust the consistency before combine with spices

Add Crushed chilli mixture, Sliced onion, asafoetida powder, curry leaves, Salt

Mix very well with your hand to make sure everything is combined.

Check salt and spiciness. Adjust spiciness and salt as desired

Heat oil in a pan for about 350 degrees F, medium heat. Oil should only fill half the way.

Oil shouldn't be too hot otherwise the outside will burn but inside will not get cooked.

Wet your hand before taking a small lemon size portion of dal mixture. Put the mixture in the middle of your palm and press with another hand. You can adjust the thickness to your taste.

Place each vada carefully into the hot oil

Flip after 4-5 minutes and fry the other side for another 4-5 minutes or until golden brown

Make sure you don’t add all of vadas at the same time otherwise the temperature of the oil will drop and you will end up boiling them instead of frying.

Flip each Vada a few times to evenly cook and become golden brown on both sides. Open up one and check to make sure the middle part of Vada is cooked well.

Take them out when it has beautiful light brown colour and crispy.

Place them on a strainer first, then to a plate with a paper towel as you fry the rest so it absorbs the excell oil