Put split Bengal gram, curry leaves, green chillies and ginger in a mixer jar and grind. Add coconut and onions and salt and grind again to a coarse paste.
Transfer into a bowl, add reserved onions and gram flour and mix well. Shape the mixture into equal sized balls and flatten them slightly to make wada
Heat oil and deep fry the wada. Drain on absorbent paper.
Arrange them on a serving plate, garnish with a fresh coriander sprit and serve hot.