Wash and soak 200 grams of urad dal in water for 4-5 hours or overnight. Drain the water and grind the soaked dal into a smooth paste using a little water if needed.
Transfer the urad dal paste to a mixing bowl. Add 1 finely chopped onion, 2 finely chopped green chilies, 1 teaspoon grated ginger, a handful of chopped coriander leaves, and salt to taste. Mix well to combine all the ingredients.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, drop spoonfuls of the urad dal mixture into the oil, making sure not to overcrowd the pan.
Fry the pakodas until they turn golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3-4 minutes.
Use a slotted spoon to remove the pakodas from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serve the urad dal pakodas hot with green chutney or tomato ketchup.