Wash and dry the banana chillies.
Make a slit on one side of the chilli. At this stage, you can remove the seeds and veins if you want to cut down the spice level.
Coconut Mixture : In a pan, dry roast the chana dal and chopped cashew nuts first for 2 mins.
Add cumin seeds and coconut and continue roasting until everything turns golden brown.
Just a minute before taking off from the heat, and 1 tsp of chilli powder. We are adding it in the last as the spice powder tend to get burnt very fast.
Switch off the flame and cool.
In a blender, add the coconut mixture, a tbsp of tamarind paste and salt and give it one pulse.
Check. If everything is combined, that's it or if you think you need more liquid to bind, add another half tbsp of tamarind paste.
Keep it aside.
Batter : Put Chick pea powder, rice powder, salt, turmeric, asafoetida, a tsp of chilli in a bowl (except soda bicarbonate) and mix it with some water.
The consistency should be not too thick or not too watery. Once you take off your whisk from the batter, it should fall back in ribbons. So be cautious while adding water.
Before frying, add the soda bicarbonate and mix everything together once again.
Frying : Heat enough oil in a pan on medium heat. Make sure to use a wide frying pan.
Dip the chilly holding its head in to the batter and coat all the sides and into the frying pan.
Cook on side side for around 2-3 minutes and turn it, another 3 minutes or until golden brown.
Transfer into kitchen tissue to wipe of the extra oil .
Serve with some onion and lemon with a dip of your choice - either ketchup or green chutney.