Soak urad dal for 2 hours.

Grind urad dal, ginger, and green chilli into a smooth paste.

Season batter with salt and whisk until light.

Soak coriander seeds, toor dal, and red chilli in water.

Heat oil in a frying pan.

Drop spoonfuls of batter into hot oil and fry until golden brown.

Drain bondas on absorbent paper and set aside.

Grind soaked coriander seeds, toor dal, red chilli, ginger, and coconut into a smooth paste.

Whisk curd until smooth and add the coconut mixture and salt.

Heat oil in a pan.

Add mustard seeds and chana dal; let them crackle.

Add asafoetida, red chilli, and curry leaves; let them splutter.

Add the curd and coconut mix to the pan and 2-3 cups of water, bring to a boil.

Simmer for 10 minutes, adding more water if needed.

Add the bondas and bring to a gentle boil.

Switch off the flame and serve hot with rice and potato fry.