Soak one cup chana dal and 3 tbsp tur dal for 2-3 hours.
Drain and grind with couple of tbsp water and 6-7 whole red chillies, 1 tsp asafoetida, curry leaves, and 3 Tbsp grated coconut and salt.
Once ground, add a tsp of ghee and chopped coriander leaves.
Make balls, flatten and deep fry till golden brown on medium heat.
