Chop coconut, green chilli and ginger finely. Soak urad dal, bengal gram in water for 2 hours. Rinse well and drain the water completely. Grind the soaked dal in mixie or grinder to a thick batter, by adding very little water. The batter should light and little coarse than Ulundhu vadai batter. If you grind the batter till fluffy, no cooking soda is needed. Transfer the batter to a mixing bowl. (Refer : Ulundhu vadai for grinding the batter).
Then add coconut bits, chilli, ginger, curry leaves, pepper corns, jeera and rice flour.
Now add required salt and hing powder. Add salt just before frying else the batter becomes little watery.
Mix everything well. Heat oil in a kadai, then wet your right hand with water and pinch little batter. Shape it like a ball and drop the batter in the oil slowly.
Fry in medium flame by constant stirring, till both the sides turn crispy and golden brown. Drain it in kitchen towel.Enjoy this ulundhu bonda with idli sambar or coriander chutney.