1. Wash and soak the dals separately for one hour and thirty minutes.
2. Coarsely grind the dals together with a little water to get thick consistency.
3. Add ginger, green chilies, curry leaves, asafetida powder and salt to taste.
4. Mix well. Keep oil to heat for deep frying the wadas.
5. Take a little of the mixture and flatten into rounds on the palm of your hand.
6. Slip it into hot oil and fry till they are golden in color.
7. Deep fry the wadas on a medium flame.

Note:

• When you keep the oil for heating, the oil should reach a smoking point.
• For testing, a little portion of the batter should be slipped in the oil to see whether the oil is sufficiently hot.
• If the batter swells up instantly it means that the oil is ready for deep frying the wadas.