Rinse and soak moong dal in water for 4-6 hours.
Blend soaked dal into a coarse, thick paste without adding water.
Mix chopped onions, green chilies, ginger, curry leaves, and spices.
Stir well to form a consistent batter suitable for shaping.
Take small portions of batter and shape them into flat discs.
Heat oil and fry vadas on medium flame until golden and crispy.
Drain excess oil and serve hot with chutney or dipping sauce.