Soak the tur dhal [parippu] in cold water for 2 hours. Drain the water. Grind the tur dhal to a paste adding water to facilitate grinding. The paste should be stiff. The dry red chillies should be ground together with soaked dhal.
Except the oil mix remaining ingredients; sliced onion, minced green chillies, minced ginger, chopped curry leaves and required salt.
Heat the oil in a pan. These vadais should be shaped flat cakes. Drop it to the heat oil. Fry 4 to 5 vadais at a time. Turn over once while frying. Vadais are cooked to golden brown with 5-6 minutes. Drain and serve.