Squash the onions, garlic, ginger, curry leaves, chilies, lemon juice, turmeric powder and salt.
Add the lentils and tuna and finally the coconut and mix into a thick paste-like mixture.
Add flour and knead well
Gradually add water, while kneading the mixture; process until the mixture forms a big ball. Once done, the mixture is sticky enough to hold its shape when they are squeezed into 'kavaabu' shaped pieces.
Take a tablespoon of mix and gently squeeze and shape into small oval pieces.
Heat the oil and deep fry (in batches) over a medium flame until brown.