Wash and soak dal and methi seeds in one cup of water for about an hour. Drain and grind to a smooth and spongy batter. Peel, wash and chop ginger.
Remove stems, wash and chop green chillies. Wash and chop curry leaves. Clean, wash and chop coriander leaves. Crush cumin seeds and peppercorn with a rolling pin to a coarse powder.
Mix all the above together with the rice flour, asafoetida and add salt to taste. Just before preparing add cooking soda and yogurt and mix well. Heat sufficient oil in a kadai, dip a tablespoon in water and take the batter with this spoon, smoothen the surface and drop into the hot oil to deep fry.
Turn them and fry till crisp and golden brown. Drain onto an absorbent paper and serve hot with chutney.
Add some chopped raisins and cashew nuts for a richer taste. Reduce the size and serve as a Cocktail snack.