In a medium bowl, combine the rice, black lentils, and enough cold water to cover by 2 to 3 inches. Let soak at room temperature for 2 hours. Drain.

In a blender, combine the drained rice and black lentils and 1⁄2 cup of water. Process until a smooth, thick batter forms. If it is too thick, add more water to get the right consistency—thick, smooth, and pourable, like idli batter. Add the salt and pulse to combine. Set aside.

In a medium skillet over medium heat, melt 1 teaspoon of ghee.

Add the Bengal gram and roast for about 3 minutes until it turns light brown. Remove from the heat and let cool.

In an electric pressure cooker, such as the Instant Pot®, or stovetop pressure cooker or pressure pan, combine the cooled Bengal gram and water.

For an electric pressure cooker, lock the lid into place and make sure the valve is in the Sealed position. Select Pressure Cook or Manual and set the time to 8 minutes on High Pressure. Let the pressure release naturally. For a stovetop pressure cooker, place it over medium heat and place the lid on. Ensure the sealing ring is on and place the weight on. Pressure cook until the cooker “whistles” 2 times. Let the pressure release naturally.

Carefully unlock and remove the lid and drain the Bengal gram. Let cool.

In a blender, combine the Bengal gram, jaggery, cardamom, and coconut. Process until a smooth paste forms. Set aside.

Wipe out the skillet and return it to medium heat. Add 5 teaspoons of ghee to melt.

Add the ground Bengal gram paste and cook for about 5 minutes until all the moisture is absorbed. Turn off the heat. When cool enough to handle, but still warm, form the mixture into 16 small lime-size stuffing balls.

Line a plate with paper towel and set aside.

In a large skillet over medium heat, heat the vegetable oil to between 350°F and 375°F. Test to see if the oil is hot enough by dropping 1 teaspoon of batter into the hot oil. If it sizzles and floats, without sinking, the oil is ready for frying.

Working in batches of about four at a time, dip the stuffing balls into the batter, making sure they are well covered.

Carefully drop the battered balls into the hot oil. Fry for 1 minute. Using a slotted spoon, slowly and carefully flip the fritters. Cook for 1 minute more, or until the bubbling sound stops. Use the spoon to transfer the fritters to the paper towel– lined plate to drain. Dip another batch of stuffing balls into the batter and continue frying. Serve with a dollop of ghee.