Wash and soak channa dal and fennel seeds in the water for 3 hours.
Grind the dal and fennel coarsely in food processor or blender adding a few spoons of water if necessary.
Finely chop peeled onion, chillies, curry leaves and coriander leaves and add to dal batter.
Mix in salt and jeera dhania powder.
The batter should hold its shape when pressed between palms.
Heat oil for frying.
Keep a bowl of water at your work station. Dip your fingers in water, about 3 tablespoon of batter on your palm and shape it into a ball and then flatten the top to make a patty or vada.
Fry until until dark brown.
Serve hot with chutney.