Chickpea masala vada

Ingredients:
1 cup split chick peas* (chana dal)
4 to 5 green chilies
1 inch piece fresh ginger, peeled
2 tsps salt
Optional: A pinch of asafoetida powder*
Optional: 4 to 5 individual fresh curry leaves* chopped finely
A spring of cilantro leaves(coriander) chopped finely Optional:
 1 small onion chopped finely
24 oz oil for deep frying

Method:

Soak the split chick peas in water for 3 to 4 hrs.Heat the oil.Meanwhile wash the split chick peas well and grind it along with the ginger, green chilies, salt, optional asafoetida powder to a coarse paste.Add the chopped cilantro, optional curry leaves and onions and mix in well. On a plastic sheet or Ziploc like bag spread a dab of oil.Take a lump (size of a small lime) of the batter and spread it to 2 inch diameter circle. Slide this into the hot oil. Hold the bag and turn the bag upside down onto the four fingers of your hand and slide it upside down. . 4 to 5 circles can be put into into the oil at a time.Deep fry both sides until golden brown and remove from oil onto a paper towel.Repeat for the rest of the batter. This can be made without the onions also.