Soak Toor dal and chana dal along with red chilies separately for about 3 hours. Wash and drain the dals /lentils in a colander and keep aside for 5 minutes.

Grind half of the mixture of dal with red chilies into a fine paste where as there ½ of rest into coarse paste and remaining ½ into slightly broken pieces or just two pulses in a food processor or grinder.

Add finely chopped onions and ginger, curry leaves (if using) along with salt, asafetodia into the ground mixture of dal and mix until everything incorporated well.

Heat oil in a thick bottomed pan until it becomes smoking hot or around 360 F.

Make small dal patties similar to large oatmeal cookie (about 2 ½ inch round) using your palm or plastic film (I found using palm is more comfortable) with rubbing you palm with water. Gradually slide the patties into the hot oil. Fry about 4-5 patties at a time. Flip in between so that all sides get browned evenly. About 8 minutes is required to get one batch done in medium flame.

Remove them using slotted spoon and drain excess oil using paper towel.

Enjoy with warm tea or coffee.