Soak the mung beans in lots of water overnight or for 6-8 hours. Drain.

Add into a pressure cooker and add water an inch level up of the dal. Add salt and pressure cook for several whistles on low to middle flame. Switch off and allow the pressure to go by itself.

The moong dal would be cooked well and would be of mashed texture. Using a potato masher or a spoon, muddle the dal to completely mash it. If there is excess water, keep on low flame and cook, stirring occasionally till almost dry.

Add in the jaggery, coconut, cardamom and dry ginger powders and give a good mix. Allow to cool completely.

Roll into small balls - makes around 10 - and set aside.

Whisk all the ingredients for the batter and add water just enough to make a thick batter, which will coat on the mung bean balls and not drippy.

Heat oil for deep frying. Once the oil is hot, roll one ball at a time into the batter, till coated and drop into the hot oil.

Fry 2-3 at a time without overcrowding the pan. Fry till golden brown. Drain onto a kitchen towel.

Enjoy warm with some tea.