Rinse and soak the urad dal and toor dal in enough water for minimum 2 hours.
Drain transfer to the grinder/blender with the dry blade.
Grind to a smooth paste. Use minimum water.
Just before you remove the batter add salt and run the mixer yet again.
Transfer it to a bowl add the green chillies, pepper, and ginger (if using).Mix well with a ladle.
Keep the oil for frying to heat.
In a bowl that you can easily dip your hand fill half with water.
Wet your hand. Take a portion of the batter and make a hole in the centre with your thumb.
Gently lower the wada in oil. Take care of your hand.
Deep fry the wada till it is golden brown on one side.
Flip and fry on the other side till golden brown.
Drain and transfer to tissues.
Repeat with the remaining batter.
Serve hot with sambhar.
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