Soak Moong dal, chana daland urad dal for an hour.

Drain water from dal and transfer them to a blender, add ginger pieces, salt, green chillies and grind to coarse and hard paste.

Transfer this paste to another bowl and add ginger garlic paste, sliced oninos, coriander leaves, curry leaves, finely sliced green chillies, garam masala powder and salt.

Mix all ingredients and beat batter to get soft vadas.

Heat oil in a deep bottom vessel.

Wet your hands and take small lump of batter and make small ball shape and press it in middle to form a flat disc shape.

Once oil reaches optimum hot, gently release in oil and deep fry on both sides till they attain golden brown color.

Remove excess oil and transfer vada on a tissue paper.

Serve Masala Vada hot accompanied with coconut chutney.