Wash and soak the green moong for six to eight hours.
Drain and put it aside in a colander.
Dry roast coriander seed and fennel seed for two minutes. Once, it gives a good aroma, coarsely grind. This is the spice mix.
Grind the green moong along with green chilly, ginger and ginger with very little water.
Remove the batter in a bowl.
Add all the other ingredients to it, black pepper, red chilli powder, amchur powder, salt, spice mix, coriander. Mix thoroughly.
Heat oil, make balls and put them in it. Deep fry on medium heat until golden in colour.
Remove them on a tissue paper, repeat for the rest of the dough.
Sprinkle a little chat masala over the badas, serve with green chutney.