Soak green gram and split Bengal gram separately for one hour in water.

Drain and blend separately until the green gram is soft (do not add any water while blending!) and the split bengal gram is slightly grainy, or coarse. Mix the two dhals together.

Add a tsp of salt to the shredded cabbage, mix and keep aside for ten minutes. Later, squeeze tightly. The liquid from the cabbage comes out and which can be discarded.

Add this to the blended dhals.

Add the rest of ingredients and mix well.

Make small balls(roughly half the size of a golf ball)off the above dough.

Flatten them slightly and keep aside.

In a deep, wide skillet, heat oil on medium heat.

:- Test if oil is ready by dropping a pinch of the batter in the oil. If it sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.

Deep fry the vadas until golden brown.