Wash the eggplants and cut into thin slices.
Heat oil in a non-stick pan on high flame. Once hot, lower the flame to medium.
In a large bowl, add besan, rice flour, kalonji, red chilli powder, sugar, salt and baking soda. Mix it well.
Gradually add water and make a thick batter. Add 1 tsp hot oil in the batter and whisk it well.
Dip the eggplants into the batter and coat both sides well. Carefully slide them into the oil and fry until golden brown.
Transfer the beguni/eggplant fritters to a plate lined with absorbent paper. Serve them hot with khichdi.