Step 1: Soak the Chana Dal

1. Soak the chana dal in plenty of water for 2-3 hours. This is important because it softens the dal, which helps it grind easily and absorb the spices better.

Step 2: Grind the Dal

1. Drain the soaked chana dal and transfer it to a food processor or wet grinder.
2. Grind the dal into a coarse paste. It should still have some texture and not be too smooth. The consistency should allow you to shape the dough into small balls or patties without it being too runny.
3. If the mixture is too thick and difficult to grind, add a tablespoon or two of water, but be careful not to make the batter too wet.

Step 3: Add Spices and Flavorings

1. Transfer the ground chana dal to a mixing bowl.
2. Add the following to the batter:
   • Chopped onions
   • Chopped green chilies
   • Grated ginger
   • Chopped curry leaves
   • Cumin seeds
   • Fennel seeds (optional, for a slight sweet flavor)
   • Red chili powder
   • Turmeric powder
   • Garam masala (optional)
   • Fresh coriander leaves
3. Add salt to taste and mix everything together until the spices and herbs are well incorporated.

Step 4: Shape the Vadas

1. Wet your hands slightly with water to prevent the dough from sticking.
2. Take a small portion of the dough (about 1-2 tablespoons) and shape it into a ball or patty.
3. Press the center of the dough slightly to form a flat, round shape, or you can also create a doughnut shape (similar to medu vada).
4. Repeat the process until all the dough is shaped into vadas.

Step 5: Heat the Oil

1. Heat oil in a deep frying pan or kadhai. The oil should be hot enough to fry the vadas, but not too hot that they burn immediately. You can test the oil by dropping a small portion of the dough into the oil—if it rises to the surface immediately, the oil is ready for frying.

Step 6: Fry the Vadas

1. Carefully drop the shaped vadas into the hot oil, one by one. Do not overcrowd the pan to allow the vadas to cook evenly.
2. Fry on medium heat, turning them occasionally until they are golden brown and crispy on all sides, about 4-5 minutes per vada.
3. Remove the vadas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.

Step 7: Serve

1. Serve the hot Masala Vadas with coconut chutney, tamarind chutney, or tomato chutney on the side. You can also enjoy them with a cup of tea as a perfect evening snack.