Heat water in a steamer.In a bowl, mix together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, a pinch of asafoetida, soda bi carbonate, yogurt, sprouted moong, salt and sufficient water to make a thick batter.
Grease a plate with oil. Spread the moong mixture over it. Place the plate in the steamer and steam for 10-12 minutes. Remove from the steamer and cut into pieces.
Heat oil in a non stick pan. Add the remaining asafoetida, mustard seeds and green chillies. When the seeds splutter, add curry leave and immediately add the patodi.
Add coriander leaves. Sprinkle some chaat masala and red chilli powder and mix well. Transfer into a serving bowl and serve.