Soak green peas,white channa dhal, black channa dhal , horsegram, green gram,cow pea (karamani)for atleast 8 hours.
Soak toor dhal, channa dhal, urad dhal for atleast 2 hours.
In a mixie jar,add red chillies,ginger,curry leaves,rock salt and soaked dals (without water) and grind to a coarse mixture.(if needed add a tablespoon of water and channa dhals should be visible here and there after grinding).
In a bowl,add cabbage,coriander leaves,grated coconut,asafoetida powder and turmeric powder and mix well.
Heat oil in a pan,meanwhile make a equal round sized balls from the mixture and flatten it using a palm.Once the oil is hot,deep fry the vadai to a golden brown colour in a medium high flame.
Serve hot with chutney as per your choice.
