First, wash chana dal, rice, urad dal, and toor dal well

Furthermore add water, and red chilli; soak for 2 hours

wash and soak moong dal separately

After the rice+ dal turns soft press transfer everything into a colander; discard the water

drain the moong dal and keep it separately

transfer the rice+dal to the mixie jar

add ginger; coarse grind. Don't add water, ground coarse thick vadai  batter

Transfer the ground mixture to the vessel

Add moong dal. if you don't like whole dal texture pulse and add

Furthermore add curry leaves, coconut a generous portion of asafoetida; mix well

temper mustard seeds in oil and transfer

add ghee and mix well

Heat enough oil in a heavy-bottomed deep pan

Grease your hands with water, pinch a small portion of the vadai batter, and roll. Place it on the other hand and flatten the vadai with your palm

Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai batter, and roll. Place it on the parchment paper  and flatten the vadai

Prepare and keep  4  or 5 vadai based on your pan size for parallel frying

When oil is hot gently add the vadai and fry on medium flame

After one side is golden flip and fry another side till vadai turns golden and crispy

Drain the oil in an oil filter or place a paper towel on a colander

Serve hot with chutney