Dry roast the wheat berries, rice, jowar seeds, arhar dal, chana dal, and white urad dal separately in a heavy-bottomed pan over low to medium heat until lightly browned. Let them cool.

Grind the roasted grains and lentils into a coarse powder using a flour mill or grinder.

Store the ground mixture in an airtight container.

In a bowl, combine 1 cup of the roasted flour with turmeric powder, asafoetida, salt, grated ginger, chopped green chilies, and curd.

Mix well to form a thick batter. Let it rest for 2 hours.

Heat sunflower oil in a deep frying pan over medium heat.

Spoon small rounds of the vada batter into the hot oil.

Deep fry the vadas over medium heat until crisp and browned on all sides.

Transfer the fried vadas to a plate lined with kitchen towel to remove excess oil.

Serve hot with Pudina Chutney and Masala Chai.