Soak daal overnight then blend all except salt, methi and bhhaji, should not put much water, can strain using serving spoon digging in daal to let water collect on it and drain the water, just like we blend for vadas.
Because you will use hands to shape the bhajia and deep frying it.
Mix with salt and bhhajis then deep fry till golden brown.
Serve with coconut chutney and red hot chutney.