Soak bengal gram, pigeon pea, dry chili for 2 hours. Drain the liquid and grind to coarse dough as you do for vadai.
In a pan heat oil and sauté the siru keerai leaves and transfer to bowl. Now add the ground grams, onion, coriander leaves, curry leaves, salt and mix well.
Heat oil in a deep pan. Pinch and drop small pieces of dough and deep fry them to crispy golden brown and serve. NOTE: cooking batches will give you good result to many fried ball will cook the oil fast.