This is my improvised version since I did not have Buttermilk and my husband doesn’t eat yogurt so I made it with coconut milk instead, and mango powder as my buddy ingredient !

Soak about 1 and a 1/2 cup lentils for 3-4 hrs

grind all  but save about 1/4 cup for gravy 

It should look something like this

(take about 2 tbsp and keep it separately for gravy)

To the rest add 1 cup of chickpea flour , chopped spinach, salt to taste, cumin seeds, crushed chili ginger garlic and about 3/4 tsp of baking powder and deep fry them in vegetable oil like so …

At this point .. you will have to resist eating  it all  and continue on to making kadhi 🙂

in a bowl combine 1/4 cup of whole lentils and 2 tbsp of lentil paste with 2 cup of water – set aside

warm ghee in a  pan until slightly smokey. Add cumin, mustard seeds, hing, curry leaves, dried red chilies (broken into half) stir for 30 secs and add chopped onions and saute until light brown, add crushed chili garlic and saute until brown. Add the lentil mixture and stir well, add salt to taste. Add 1/2 tsp of turmeric powder and 1/2 tsp of garam masala powder and 1 tsp of mango powder and bring it to a boil and let it cook for about 10 mins on slow heat. Add the fulaori and 1 cup of coconut milk and cook for another 5 mins.

Serve with rice and coconut chutney

N’Joy