In a mixing bowl, add all purpose flour, rice flour, rava, asafoetida, salt, and vegetable oil.
Rub the flour for 2 minutes or until the oil incorporated well with the flour.
Now toss in chopped onion, ginger, green chili, cilantro, and curry leaves. And combine well.
Add water little at a time to make a thick stiff dough. Set aside for 15 minutes.
It becomes pliable after 15 min, once the onion leaves out moisture to the dough.
Divide the dough 20 equal size balls.
Over a wax paper, pat a ball into a flat circles. If it brittles or cracks in the edges, then sprinkles little water to make the dough pliable.
Over medium heat, place a deep frying pan and add vegetable oil.
When it reaches 350F-test by dropping a tiny bit of dough to the oil, it is the right temperature when it sizzles, rises, and floats on the surface-add the vada one by one but without crowding the pan.
And deep fry them until it becomes crispy and golden brown in color.