Wash and soak the black-eyed peas overnight. It requires at least a minimum of 6 to 7 hours soaking.
When ready to grind, drain the water and take a handful in a mixer along with red chili and salt.
Grind almost to a coarse paste just before the smooth paste stage. Remember the batter should not very smooth.
Save about 2 tbsp of soaked peas and add the rest of the peas to the mixer and grind again.
Transfer to a bowl and add finely chopped onions, coriander leaves, curry leaves, remaining green chilies, saved peas, and well pounded garlic and ginger.
Make sure you crush the garlic and ginger well.
Mix everything well and heat the Kadai with oil.
When the oil is hot, take a lemon size ball, grease your left palm or a sheet on which you can pat it down.
Flatten to a small disc of about 2 inch diameter, and immediately slide it into the hot oil.
Cook on a medium flame for the vadas to be cooked through.
Cook on both sides and drain it using a slotted ladle to a kitchen towel.
Serve hot.