Combine coriander seeds and black pepper and pound them coarsely in a mortar. Deseed the corn. Keep aside around 1/2 a cup of corn cornels and combine the rest with 4 green chillies in a mixer jar. Grind them coarsely. Take out the paste in a bowl. Add Coriander seeds and black pepper, grated ginger, chopped green chillies, chopped coriander leaves, turmeric powder, asafoetida, red chilli powder, salt, corn cornels and onion slices.
Add chana flour and corn flour. Mix everything well with your hand. Heat oil in a kadhai on medium to high flame. Drop dumplings in oil when it's hot enough. Fry them while constantly stirring till they turn little dark brown. Remove from oil and drain out access oil.
Serve hot with fried green chillies and onion slices.
