Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Then add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown.
Add all the dry spices and give it a stir. Switch off the flame and add the grated yam and coriander leaves. Mix everything well and knead into a dough.
Divide into small round balls. Coat them in the drained rice and steam for 15 minutes or till the rice is cooked. Serve as an appetizer with any chutney or sauce.
