Wash and soak channa dhal for 4-5 hours.
Drain water and set aside.
In a mixer jar, take half the soaked dhal and add clove, cinnamon, fennel and red chilly.
Run the mixer until it forms a smooth paste. Do not add water.
Now add the remaining dhal and pulse the mixer until the dhal is coarse.
Transfer to a bowl, add slat and coriander leaves.
Mix well and divide into small portions.
Pat each portion into a cutlet.
Heat a tawa and drizzle some oil.
Arrange the vadas on the tawa and cook on simmer.
Cover the tawa so that the vadas are completely cooked.
Keep on rotating the vadas so that they are evenly cooked and both the sides are golden.
Serve with chutney or a simple salad.