1. Soak Toor Dal, Channa Dal and Urud dal in a bowl for atleast an hour or two.
2. Afterwards, in a mixer add all soaked dals along with red chillies and salt and grind the mixture to a coarse paste, with very little water. The ground mixture should be thick (should not contain more water, since it has to be fried) and also coarse.
3. Now, to this ground mixture, add the fennel seeds, finely chopped onions and curry leaves and mix it
4. Heat oil in a kadai.
5. Oil your palms a little, and take the ground vada mixture in your hands in lemon sized balls and flatten the ball a little with your other hand and fry it in oil till golden brown.