Pakodas, lentil fritters, are delicious when accompanied with hot tea, they are favorite of most Indians. In India there are many varieties of Pakodas. It can be eaten as snacks or served with lunch and dinner. These fritters are made from Pulses, which are edible seeds that belong to legume family. Pulses are special because they have distinct health benefits with 20% protein by weight and low carbs, while lentils have higher percentage of carbs and lower percentage of protein.
Mung dal can be substituted for whole mung.  Mixture of dals can be soaked overnight also. In case the batter gets very soft add chick pea flour or semolina to thicken the batter. Before frying whisk the batter for 2 minutes.

Method:
Mix all the pulses and wash several times. Soak in warm water until well soaked, approximately 2 hours.
Remove excess of water before grinding.
Put all the dals in food processor and add yogurt.
Grind into coarse thick batter.
Add salt, spices and chopped cilantro.
heat the oil in deep frying pan on medium high  flame.
Put spoon full of batter in hot oil .
Turn a few time, drain and remove from hot oil when dark golden in color and drain in paper towel.
Pakodas are served with  green cilantro chutney https://www.instagram.com/p/BqTjjEonSm3/?igshid=1m02rcxypgtf9