Soak the split Urad Dal overnight (approximately 8 hours).

Grind the soaked dal in a grinder along with the boneless skinless chicken breasts, crushed garlic, crushed ginger, black pepper, red chilies, and salt.

Mix the ground mixture well with a spoon to ensure all ingredients are evenly distributed.

Heat oil in a wok or kadahi over medium heat.

Take a small portion of the mixture and shape it into a ball.

Flatten the ball slightly by placing it in the center of your palm.

Carefully place the vadi in the hot oil and deep-fry until they are crisp and golden brown.

Remove the fried vadis from the oil and drain them on a paper towel.

Serve the chicken vadis as a snack or use them in dal or vegetable dishes.