Pressure cook the green gram with a pinch of salt by adding around 2 cups of water. Drain the water and keep it aside.
In a heavy bottomed pan, heat the ghee. When ghee starts melting, add jaggery. Mix well and let it melt.
Add the grated coconut and mix well.
Add the cardamom powder and the green grams to the pan.
Sauté it well for a couple of minutes and then remove from the stove.
Make small lemon size balls with the cooked mixture.
In a bowl, make a medium thick batter with maida with a pinch of salt and water.
Heat oil in a pan. When it becomes hot, dip each of the green gram balls in the batter, coating it uniformly, and then gently transfers into the hot oil and deep fry till it become yellowish with a crispy texture.