Wash and soak the moong dal for 2 hrs. Drain water completely and remove about 2 tbsp of dal. Grind rest to a smooth paste without adding much.

Slowly add the rice flour to the dal mix along with rest of the ingredients. Mix to form a thick batter.

Heat a kadai for deep frying. Make small balls, flatten and gently drop into hot oil.

Cook on both sides. Drain on to a kitchen towel.