Wash green gram and soak it for 4-5 hours. For variation #1 wash and soak green moong and chana dal in a bowl for 4-5 hours.

Grind to a coarse paste along with green chilies, salt, ginger, garlic, and mint leaves. Avoid adding water while grinding and do not grind it to a soft paste.

Transfer to a mixing bowl and add finely chopped onions, curry leaves, cilantro, and mix well. I use this electric chopper to chop all veggies at once.

Heat oil in a frying pan over medium flame. I used a sauce pan as it takes less oil and I don't mind working in batches to fry the garelu.

Using a polythene cover or your palm. Spread a little amount of batter and make a hole in between.

When the oil is hot, slowly slide vada in it; add 3-4 vadas at a time. Flip and deep-fry both sides until they turn lightly golden brown and crisp.

Drain excess oil and transfer them over kitchen paper on a plate or bowl.