Soak both the lentils separately in warm water for 6 to 8 hours.
Drain into a colander or sieve and wash under tap water.
Grind both the lentils separately in a food processor. It should be coarse and not fine.
Mix both the ground lentils.
Add the rest of the ingredients for the bhajia. Mix the batter very well.
Heat oil in a wok or karai over medium heat. Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
Before frying the next batch, make sure the oil is hot.
Serve hot with the chutney.