Cook tur dal in pressure cooker with salt, termeric powder and asafoetida, until cooked
Cook rice as usual
Mix rice and cooked lentil with 1 cup water and let it simmer until thick. Adjust the salt. Add chopped coriander leaves.
Add ghee to cooked mixture.
Take a lemon size ball of the mix on your hand and flatten it in between your palms.
Place a small amount of pickle in the center and close it. Form a ball.
Prepare all the balls similarly.
Heat up oil in a kadhai/pan for deep frying.
Make cornflour paste using 3 tbsp water.
Crumble papadam with your fingers.
Dip balls n cornflour paste and Roll them in the papad crumbs well to coat it fully.
Deep fry in hot oil until golden brown.
Prepare garlicy yoghurt sauce/raita by mixing beaten yoghurt, minced garlic, chopped/grated cucumber and carrot, salted boondi and chat masala.
In a broad serving dish serve prepared lentil rice balls on a bed of yoghurt sauce.
Decorate it with mint chutney and roasted papad
