• Wash your urad dal (split black lentils) until the water runs clear. Add more water until lentils are more than fully submerged and set it aside. Soak overnight (at least 6 hours).
• When ready to cook, drain all the water from the soaked lentils. Add to the blender and grind without any water (as far as possible). The idea is to grind to a coarse paste so make sure to scrape sides and grind in short bursts. If you absolutely must use water, add only a tbsp or so at a time to move things along.
• Transfer the lentil mixture into a mixing bowl. Add the rice flour, semolina, green chillies, curry leaves, ginger, coriander leaves, coconut pieces (if using) and salt to taste. It is very important not to over-mix the batter as you don't want it to lose the aeration from blending.
• Heat your oil in a frying pot to 175℃. Form little dumplings (craggy edges are good) with an oiled spoon or your hands and drop into the hot oil. Fry until golden. Transfer on to a rack to drain.
• Serve hot with the coconut ginger chutney.

For Coconut Ginger Chutney

• Add all the ingredients to the blender, blend into a nice smooth paste using as little water as possible to achieve this. Taste and balance the salt/sugar along with the lime juice.