Dry grind the dals coarsely and add rice flour.

Mix thoroughly.

Add enough water and make a thick vada/garelu batter along with ginger and green chillies in a grinder.

Add salt, chopped curry leaves, coriander leaves and wheat flour to the prepared batter.

Adjust water only if required; the batter needs to be thick like dough to shape.

Heat oil in a deep frying pan.

Apply a little oil on to a parchment or butter paper.

Take a golf ball sized dough, pat with your fingers on the greased parchment paper to make a disc, and make a hole in the center.

Carefully drop it in hot oil and fry until golden on both sides, flipping as needed.

Repeat to make other garelus.

Drain excess oil on a kitchen towel.

Serve with chutney.