Rinse the urad dal under running water and soak it in water for 4-5 hours or overnight.

Drain the soaked urad dal and transfer it to a blender or food processor.

Add green chilies, grated ginger, cilantro, cumin seeds, black pepper, and salt to the blender.

Grind the mixture into a thick and smooth batter, adding water as needed. The batter should be thick enough to hold its shape when dropped.

Transfer the batter to a mixing bowl.

Heat oil in a skillet or frying pan for deep frying. The oil should be medium-hot, around 350°F (180°C).

Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a ball. Flatten the ball slightly to form a round vada shape.

Gently slide the shaped vada into the hot oil. Fry 3-4 vadas at a time, depending on the size of your pan. Avoid overcrowding.

Fry the vadas on medium heat, flipping occasionally, until they turn golden brown and crisp on both sides. This should take about 3-4 minutes per side.

Using a slotted spoon, remove the fried vadas from the oil and place them on absorbent paper towels to remove excess oil.

Repeat the process with the remaining batter until all the vadas are fried.

Serve the vegan vadas hot with chutney, sambar, or enjoy them as a snack on their own.