Soak black gram lentils in water for 4 hours, then drain.
Grind lentils with minimal water to a thick, fluffy batter.
Mix in chopped green chili, ginger paste, black pepper, torn curry leaves, asafoetida, and salt.
Aerate the batter by whisking vigorously for 2 minutes.
Wet your palms, shape batter into donuts with a hole in the center, and deep-fry in hot oil until golden brown.
Drain on paper towels and serve hot with coconut chutney.