Soak the Green Gram overnight. Wash well and check for stones, dust or dirt before soaking.
Grind to a coarse paste along with ginger and green chillies.
Transfer to a mixing bowl and add finely chopped onions, curry leaves, salt and mix well.
Heat oil in a thick bottomed vessel for deep frying.
Using a polythene cover or your palm, spread a little amount of batter and make a hole in between.
Drop it into the hot oil. The oil should be very hot and the Pesara Gare that you add should rise immediately.
Fry till golden brown and transfer on to a kitchen tissue.