Wash and soak chana dal overnight. The next day, drain the chana dal from water and add it to a mixer.

Grind into thick coarse paste sprinkling very little water if needed. The dal should be firm. Transfer the dal into mixing bowl.

Add finely chopped onion, green chilli, crushed garlic, coriander leaves, cumin seeds, red chili powder and required salt to it.

Mix everything together into thick soft dough.

Heat oil in a kadai. When the oil is hot, simmer and take a small portion of the chana dal batter and pat down as circles with half inch thickness, just like masala vadai.

Cook on a medium flame for the vada to be well cooked. When it turns golden, drain with a slotted ladle and continue making all the vadas.

Once you are done, let it cool down a bit for you to handle it.

Using a sharp knife, cut into fingers of about half inch width.

Fry these fingers again until it gets crispy on the outside.

Drain again to a kitchen towel and serve with chutney.