Soak the urad dal in water and keep aside. Chop the green chillies fine and keep aside. Peel the ginger, chop fine and keep aside. Chop the curry leaves and coriander leaves and keep aside. Drain the dal, add salt to taste, grind into a smooth paste and keep aside. Add green chillies, ginger, coconut bits, curry leaves and coriander leaves to the paste. Also season with mustard. Heat oil in a sauce pan, mix the paste and the other ingredients well, roll the paste roughly and superficially into small balls and cook uniformly to a reddish brown in oil fry as many balls at a time as the oil can accommodate. Serve hot.
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