Rinse green gram 3-4 times. Soak overnight or at least 8 hours. Drain. Place dal in a frying pan over low heat. Season with salt. Pour in a little water. Cook, covered, for 5-6 minutes or until green gram is tender but not mushy. Set aside.

Place grated jaggery in a saucepan. Add water. Place the pan over low heat. Simmer, stirring occasionally, until jaggery is melted. Leave to cool slightly. Pass through a sieve to remove impurities. Set aside.

Place a frying pan over medium-low heat. Add melted jaggery and grated coconut. Sauté, stirring occasionally, for 2 minutes. Add cooked green gram. Sauté, stirring occasionally, for 5 minutes or until the mixture is dry.

Stir in ground cardamom. Using the back of a spoon or potato masher, mash the mixture lightly. Leave to cool. Set aside.

Place flour and ground turmeric in a bowl. Season with salt. Add water little by little to make smooth lump-free batter with pouring consistency.

Meanwhile, heat oil for deep frying in a large pan.

Make small balls out of the green gram mixture. (I made 21). Cover the moong balls in batter and deep fry in oil. Fry in batches if needed. Drain on an absorbent towel.