Soak rice and dal for 4 hours.

Drain water from the dal and rice and grind to fine paste adding very little water.

It should be like a thick dosa batter.

Add a pinch of salt and mix well. Leave aside covered.

Cook chana dal with just enough water to cover the dal.

The dal should be just cooked and hold shape.

Drain any left over water from the dal after it's cooked.

Add jaggery to the dal and use a masher to mash them together till it blends well.

Add cardamom powder and mix well.

Shape small bite sized balls like shown in the picture below.

Heat enough oil in a wide heavy bottomed vessel for deep frying the balls.

Dip each ball in the urad dal batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.

You can deep fry a batch of four to five balls depending on the size of the vessel.

Serve warm. Store in an air tight container as they last for at least two to three days.