Wash chana dal and soaked for 3 hours and drain water after soaking.
Add soaked dal into the mixer jar and add salt, ginger, green chilis and blend coarsely. The texture of dal should be a bit grainy.
Heat the oil and over high heat, put it as many balls as come in without touching, turn about 10 seconds and lower the heat.
Cook till firm on both sides, but not brown. When cool, slice into 1/2 inch thick slices.
Before serving, deep-fry the slices, first over high heat then lower the heat till crisp golden brown.
Take them out over a paper towel. Kalmi vadas are ready to serve.
Serve this green Chutney or tomato sauce.
