Wash and soak chana dal in three cups of water for one-two hours. Drain and then grind to a coarse paste by adding very little water. Wash and finely chop corriander. Remove stems, wash and finely chop green chillies. Add the chopped green chillies, coriander, salt and papper to the ground chana dal.
Divide this mixture into equal portions. Using wet hands roll each portion into a ball and flatten them slightly. Heat sufficient oil in a kadai and deep fry these wadas till golden brown in color. Drain and place them on an absorbent paper. Serve hot with chutney or sauce and also you can freeze and use it as flafel.