Measure the cumin seeds, fennel seeds and chana dal.
Wash the dal with water and drain the excess water. Set aside.
In a mixer grinder add the fennel seeds, cumin seeds and the red chilies and pulse it for 5-7 seconds in pulse mode.
Add the chana dal to the mixer grinder along with salt and grind it to a coarse paste without adding any water. Transfer the contents to a mixing bowl.
Prepare the other ingredients required for the vada.
To the mixing bowl add the rest of the ingredients (onions, cabbage, green chilies, ginger and curry leaves).
Mix the contents of the bowl by squeezing it. Mix until a dough is formed.
Meanwhile, in a kadai on high flame, heat oil for deep frying the vadas.
Take a small portion of the dough, make a round ball and flatten it as shown in the picture.
Reduce the flame to medium and add the flattened dough to the oil and deep fry the vada until it changes to golden brown in color from all sides.
Line a plate with an absorbent paper and drain the vadas onto the plate.
Serve hot with chutney or tomato ketchup.