Wash and soak the toor dal at least for an hour, then grind them without the water. Don't completely grind them, leave some as broken bits and the rest grind well so it'll help with shaping it.

Mix in the rest of the ingredients. The chopped onions, minced ginger, green chilli, thinly cut curry leaves, sliced sundried chilli, chilli flakes, and salt.

Combine everything together well and start to shape them into small golf-size balls or press it into a flat circle or into an oval shape.

Heat the oil in a deep pan on medium heat. Make sure the oil is hot, fry the vada in small batch until they turn to a golden colour.

Use a slotted spoon to take them out of the oil and place them on a kitchen paper towel to drain the excess oil.

Tadaa! Enjoy it while it's still warm.