Rinse the urad dal under running water until the water runs clear.

Soak the urad dal in enough water for 4-6 hours, or overnight. Drain well.

Grind the soaked urad dal into a smooth batter using minimal water. The consistency should be thick and smooth.

In a large mixing bowl, combine the ground urad dal batter, rice flour, chopped onions, green chilies, grated ginger, chopped coriander leaves, cumin seeds, and salt. Mix well to incorporate all the ingredients evenly.

Heat oil for deep frying in a heavy-bottomed pan over medium heat.

Wet your hands with a little water to prevent sticking, and take a small portion of the batter. Shape it into a small donut-like disc, making a hole in the center. You can also use a spoon to drop the batter into the oil.

Gently slide the shaped garelu into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Fry until they turn golden brown on both sides, turning occasionally for even cooking. This should take about 3-4 minutes per batch.

Use a slotted spoon to remove the fried chitti garelu from the oil and drain them on a plate lined with paper towels to remove excess oil.

Serve the chitti garelu hot with chutney, sambar, or a spicy tomato chutney for a delicious and traditional South Indian snack.