Bengal Gram/ Kadalai Paruppu/ Split chick peas-1cup
Onion medium finely sliced-1
Curry leaves-few( roughly chopped)
Salt to taste
Turmeric powder-1/4tsp
Baking powder-less than 1/4tsp
Oil required

Ingredients for masala( grind coarsely)
Ginger-1/2inch
Garlic-5 cloves
Whole dry red chilles-6

Wash and soak the bengal gram for 1 hour and grind it coarsely. 
In a bowl add the finely sliced onions, curry leaves, ground 
masala, turmeric powder, baking powder, required salt and 2tsp of 
oil. The onion mixture should be mixed well with the fingers. Now 
add the coarsely ground bengal gram paste to the onion mixture. 
Once again mix well so the bengal gram and onion mixture is well 
blended. Heat enough oil in a pan to deep fry. When the oil is 
hot, divide the bengal gram vada mixture into equal sized balls. 
Flatten each ball between the palm and slide it into the hot oil, 
you can add upto maximum of five vadas at a time, depending on 
the size of the pan. Cook the vadas on medium heat until golden 
brown in color( Masal vadas has to be crisp and crunchy outside 
and soft and well cooked inside). Once the vadas are done drain 
from the oil and transfer to paper towel. Serve hot with Chutney.