Wash the green mung dal well and soak it in water for a minimum of 4 hours. Then, rub the Dal to remove the skin as much as possible.

Drain out the skin floating on the water. It will be easy to drain it if you take more water in the bowl. Skin from 90% Dal must have got removed.

Grind the Dal along with chilies and ginger. Grind it by continuously turning the mixer on/off. This way you will be able to control the texture of the Dal. We want to grind it coarsely without adding even a drop of water.

Take out the batter in a big wide vessel, add salt, and beat it in a single direction using a wired whisk. This will help to add air to the batter and make it light. After beating it for a good 3-5 minutes, you'll find that the batter turns lighter in color as well as in volume. You will also notice plenty of small air bubbles in the batter. If you find the batter a bit watery, you can add a few spoons of chana flour to it. (Watery batter will make vada oily)

Heat oil in a frypan. When the oil is hot enough, start dropping the dumplings in the oil. You may add as many dumplings as fills the surface of the pan. Let them fry undisturbed on medium heat till they look crisp at the bottom. Flip them and stir till they are evenly crispy all around.

Drain oil from the vadas and take them out on a kitchen towel. Serve them hot with onions and fried green chilies.

Fried green chilies. Wash and dry green chilies with a towel. Cut them into big pieces. Fry them when the oil is mildly hot. Fry only till you see a layer of bubbled skin on the chilies. Remove immediately or else they will burn and taste bitter. Sprinkle some salt and mix.