Drain and grind moong dal without adding any water. Transfer into a bowl.
Roughly chop onion and methi and add to moong dal. Add salt, ginger-green chilli paste and a pinch of asafoetida and mix well.
Heat sufficient oil in a kadai.Shape moong dal mixture into small balls and drop into hot oil and deep fry on medium heat till golden and crisp.
Drain on absorbent paper and serve hot.