Soak black gram dhal in water for 1 hour. Drain and grind the dhal to a fine frothy creamy paste. Add all the ingredients to it and mix well.

Boil the oil in a skillet. Keep a bowl of warm water at hand. Dip the hands in the water and with the right hand fingers take some paste about the size of a large lime and place it on the palm of the left hand, and press it with the right hand to flatten it. Make a hole in the centre and drop it into boiling oil. Fry 5 or 6 at a time turning them over, till both the sides are golden brown.