Soak moong daal and urad daal separately with quantity listed above (6-7 hours)

Coarsely grind both the daals separately and then mix both the batter.

Add 2 full table spoon of rice flour to the batter

Boil some water and put 1 table spoon of chana daal in it and stop the flame. Keep it in water for 10-15 mins.

Cut the potato and bhavnagari mirch in very small fine pieces and add it to the mixed batter

Grate the ginger finely and add it in the batter along with heeng, degi mirch, garam masala and salt.

Now filter the soaked chana daal and add it in the batter. Mix the batter well along with coriander leaves

Note - do not add water, the batter should be coarse and thick.

For Special whole spices masala - very mildly roast sabut dhania jeera and saunf,crush it with hands and add it in the batter.

Mix the batter well and it is ready to get fried.

Take some oil in the Indian wok, heat the oil and put the batter into small small pieces in the oil

Fry it on medium flame and take it out of the oil when the color becomes brown.

The traditional moong-urad daal pakode are ready to serve. Serve it with dhania pudina chutney.