Firstly, in a bowl take ¾ cup chana dal and ¾ cup toor dal. Adding the mixture of toor and chana dal gives nice crunchiness and taste.

Add water and soak for 3 to 4 hours. Make sure not to oversoak, else the vada will not turn crispy.

Drain off the water, and reserve ¼ cup dal aside.

Transfer the soaked dal into the mixer jar.

Add 2 dried red chilli, 1 tsp cumin andd 1 tsp fennel.

Pulse and grind to a coarse paste. You can also use a chopper to prevent it from turning into a smooth paste.

Transfer the dal paste to a large bowl.

Add 2 tbsp onion, 1 inch ginger, few curry leaves, 2 chilli, ¾ tsp salt and mix well.

Squeeze and mix making sure everything is well combined. If you find the mixture is watery, then add 2 tbsp rice flour.

Also add 2 tbsp coriander and mix well.

Now wet your hand or grease your hand and pinch a ball-sized mixture.

Flatten slightly with your palm, make sure to keep the edges thin compared to the centre.

Drop the vada into hot oil, keeping the flame on medium.

Do not touch the vada for 2 minutes, else there are chances for the vada to break.

Stir occasionally, and fry on low to medium flame.

Fry until the vada turns golden and crunchy.

Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.

Finally, Masala Vada Recipe tastes great for up to 2 days when stored in an airtight container.