Rinse urad dal, cover with water and soak for 6-8 hours.
Drain and grind to a paste in a food processor. You should have a thick paste. Add minced chili, coriander leaves, asafoetida, and salt.
Heat oil sufficient for deep frying. Drop by small spoonfuls into hot oil and fry until golden and crisp. Do not crowd pan. Remove from pan and drain.
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