Soak urad dhal for 1 to 2 hours. Wash well and drain the water completely. Grind it to a coarse paste without adding any water.
Crush or pound pepper and jeera to a coarse powder. Add this to the paste along with chopped mint and salt. Mix thoroughly.
Heat oil in a kadai. Take out a lemon size dough, flatten it slightly and make a hole in the centre. Put it in the oil and fry till it turns light brown and crisp.