Paruppu vada

Rinse the Chana dal thoroughly and soak it in water for at least 3-4 hours, or preferably overnight.

Drain the soaked Chana dal completely, reserving about 15g of whole Chana dal.

In a grinder, combine the remaining drained Chana dal with Green chilies, Ginger, Garlic, Fennel seeds, and Cumin seeds. Grind to a coarse paste, adding no water or only a very minimal amount if absolutely necessary, ensuring the mixture remains thick and crumbly.