Wash and soak the lentils together in water for 3 hours. I have used quarter cup of urad dal and half cup each of toor dal and chana dal. Urad dal gives a very fluffy texture to the vadai.

Drain the water completely. Add in the lentils to the mixie. Add in the dry red chillies, green chillies, cumin seeds and fennel seeds. Grind to a slightly coarse paste. Do not add any water while grinding. Set aside to a bowl.

To the ground batter, add in the finely chopped onions, ginger, curry leaves, mint leaves and coriander leaves. Make sure to chop them finely. Also add salt and asafoetida.

Mix everything well to combine and our masal vadai batter is ready. Mix well and check for seasoning. Add extra salt if necessary.

Heat refined vegetable oil in a pan. Let it get hot. Dip your hands in water. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais.
Dipping the hands in water from time to time will be helpful while shaping the vadais as the vadai wont stick to wet hands.

Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.

Serve hot with tea or coffee.