Wash the black rice aval thoroughly, and add water just above the level of flattened rice and set it aside for 10 minutes.
Squeeze out the excess water from the soaked black rice aval. Mash it well.
Add the chopped green chili, ginger, salt, finely cut curry leaves, coriander leaves and mix well.
Make small balls out of the black rice mixture and then flatten it to make a vada. If you are not able to make a patti, you can add a tablespoon of rice flour which will help in binding all the ingredients.
Heat oil in a pan. Keep the flame on medium heat and deep fry the black rice aval vadais, till golden brown and crispy.