Wash and soak the rice and urad dal together for 4 hours.
Drain the water and grind into fine paste. ( Add very little water ).
Transfer the batter to a bowl and add salt. (The batter should be thick ).
Cover and let it ferment over night or 6 - 7 hours.
Grind the green chilli and ginger into fine paste and keep aside.
Once done, mix the batter well and add the chopped onion followed by green chilli - ginger paste.
Heat the required amount of oil for frying in a deep pan or kadai.
Using hands or spoon, take a spoon of batter and drop it in a hot oil carefully.
Fry them till it turns golden brown color and gets its crispy texture.
Once done, remove from the flame and drain the excess oil in a kitchen towel.
Serve hot with chutney.