Soak moong-dal for 3-4 hours. Grind without water along with green chilies and ginger. Add all the remaining ingredients (except oil). Mix well.

Heat oil in a kadahi. Grease a small square banana leaf. Put one tbsp of the above paste and spread into a flat round shape. Drop it in the oil along with the banana leaf. Remove the leaf once it separates. Fry the vada to a golden brown color.

Serve hot with coriander chutney.