Soak split bengal gram or chana dal in water for 3 hours. Drain water and keep these chana dal aside for further use.
Take a mixer jar and add half the soaked chana dal. Next add chopped onion, grated coconut, curry leaves, grated ginger, carom seeds, green chilies.
Churn this mixture into coarse texture. Now add the remaining soaked chana dal, salt and honagone soppu. Grind this into coarse mixture.
Take this mixture in a mixing bowl, add rice flour and mix well. Next step is to make equal sized balls.
Flatten these balls on your palm or a parchment paper. Flatten all the vadas and keep them ready.
Make sure not to flatten them very thin. In the mean while heat oil sufficient for frying 3 to 4 dal vadas.
Slowly drop the flattened vadas into the hot oil. Let the oil be at medium heat. If the oil is very hot, the outer layer of vada turns dark and inside remains uncooked. So make sure the oil is at right temperature.
Add only two or three vadas and do not over crowd while frying. Deep fry them until the vadas are golden in colour.
Keep them on kitchen tissue paper to remove excess oil. They are incredibly delicious and make a great pair with coffee or tea.