At first, wash the both dal properly and soaked 3-4 hours. Then drain water and add into blending jar. Add green chilli, ginger, asafoetida and 1-2 tbsp water and blend coarsely. Transfer in a bowl.

Now beat the batter in the same direction until fluffy and changed the colour light. Cover it and keep it aside. Now thickly grated radish and finely chopped radish leaves and mix them well in a bowl.

Make chutney -- Take a blending jar add radish leaves, coriander leaves, green chili, ginger, lemon juice, salt, black salt, dry mango powder, cumin seeds, and 2-3 tbsp water and blend it properly. Chutney is ready now.

Now take dal add 1/4 tbsp salt and 2-3 tbsp chutney and mix it well. Heat oil. Dip the fingers in water and then put some batter on the tip of the fingers. Drop the batter into hot oil. Keep the flame low. Fry it until golden brown on both sides. Take it out in a plate.