Blend the yoghurt, besan, water and all the dry spices. Heat oil in a pan. Temper with cumin seeds, green chilies and asafoetida. Saute for a few seconds.
Pour over the yoghurt mix and the kaffir lime leaves. Bring it to a boil and simmer on a low flame, by stirring at intervals till it gets slightly thick.
Drop in the malpuas and simmer for 1-2 minutes. Switch off the flame and discard the kaffir lime leaves.
Garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, or plain biryani.
