Soak urad dhal in water for one to two hours. Wash well and grind to a soft paste along with salt and ginger. The dough should float on water. This is the right consistency.
Crush pepper and jeera to a coarse powder. Chop onion finely. Add these to the dough and mix well.
Heat oil in a kadai. Take a lemon size ball and slightly flaten it and make a hole in the centre. Drop gently in the hot oil and deep fry till it becomes golden brown.
