PREPARATION

1. In a mixing bowl add 300 grams soaked split mung beans, 60 grams onions, 10 grams coriander, 1/8 teaspoon ginger, 1 tablespoon green chili, 1/4 teaspoon asafoetida, 1/2 teaspoon baking soda, 1 tablespoon rice flour, 1 tablespoon salt and mix well to combine.
2. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
3. Serve hot and enjoy.