In a bowl, whisk the yogurt and add all-purpose flour, rice flour and the baking powder.
Once the ingredients have combined well, add the chopped onion, ginger, green chilli, curry leaves and the coriander leaves. Add asafoetida, sugar to the mix and salt to taste.
Keep the mixture standing for one hour. Heat a skillet and add oil to this.
Dip your hand in water and scoop a lemon sized ball of the batter and carefully place in the oil( be careful not to burn your hands).
4 – 5 balls can be placed at a time. Flip it over once the side has browned. It may take about two minutes to cook on medium flame.
Carefully remove from the oil and place on tissue to drain off the excess oil.
Serve it hot and crisp with coconut chutney.
By Ria Samuel