Wash the chana dal and soak it for 3-4 hours or overnight.
Drain the soaked dal and coarsely grind it in a blender.
Take it out in a bowl, add chopped ginger-garlic, chopped green chilli and coriander leaves, turmeric powder, red chilli powder, coriander powder, dry mango powder, asafoetida and salt into it. Mix the batter very well.
Heat oil in a kadhai, pour spoonfuls of the batter in it. Fry it in medium hot oil till it become crisp from both the sides.
Drain the bhajiyas on paper towels to remove excess oil and then serve it.
