clean rice and urad dal so for 5 to 6 hours drain excess water
grind rice and dal with water to form smooth thick batter
add salt to batter and keep it aside you can use it immediately or ferment the batter for 3 to 4 hours
Soak chana dal for 30 minutes. Pressure cook for 6-7 whistles
Once steam is released drain excess water
Grind chana dal jaggery and cardamom to smooth consistency
Heat ghee in a pan, add ground mixture and grated coconut. Mix well
Cook until it starts leaving sides of pan. Switch off and allow to cool
Make lemon sized balls. Coat in batter and drop in hot oil
Fry until golden brown over medium heat. Drain excess oil on absorbent towel
Offer as Prasad to Lord or Serve as is. Best served warm