After rinsing, soak one cup of chana dal in water overnight or for four to five hours.
Drain the soaked dal and grind it coarsely. Mix in chopped green chillies, onions, coriander, ginger, cumin seeds, baking soda and salt.
In a deep frying pan, heat oil over medium heat for frying.
To avoid sticking, moisten your hands and shape small patties of the dal mixture.