Soak all the 4 dals together in enough water overnight. Strain and transfer it into a mixer grinder by keeping 1/4th of the soaked dal aside. Add green chillies and make a coarse paste by adding very little water only it it becomes difficult to grind the dals. Do not make a fine paste if you don't want to spoil the authentic taste of the dal vadas.

Take the coarse ground paste of the 4 dals in a bowl. Add the ginger paste, asafoetida, chopped curry leaves, chopped coriander, salt and mix well. Then grease your hands with little oil, make medium-sized balls and flatten them to make flat vadas.

Take oil in a kadhai and when it becomes hot, deep fry the vadas. Remove the excess oil from the dal vadas and serve them warm with green chutney, coconut chutney and spicy tomato-garlic chutney.