In a mixing bowl add and mix chickpea flour, chili powder, salt, baking soda, onions, green chili paste and coriander. Add water a bit at a time until you get a very thick batter.
Heat 1 inch of oil in a saucepan to 375F and drop in a tablespoonful at a time of the batter in small batches. Turn them occasionally and keep frying until golden brown. Drain on a paper towels.
On high heat bring water, rice and salt to a boil in a saucepan. Lower heat and simmer for 15 minutes or till the rice in completely cooked. Drain any excess water. Put rice in a bowl and set aside till serving time.
For Kadhi Curry
In a mixing bowl, whisk chickpea flour and water until smooth. Add yogurt a 1/4 cup at a time and mix until homogenous. Add red chili powder, turmeric and salt.
Heat oil in a saucepan on med-high and add mustard seeds, coriander seeds, asafetida, fenugreek and cumin. When spices get fragrant mix in green chili, ginger and garlic paste. Mix in yogurt mixture, stirring constantly, until it starts to boil. Lower heat and simmer for 10-15 minutes on low until curry thickens.
Turn rice bowl over on a plate, place half the pakodas around, cover with curry sauce, top with remaining pakodas and garnish with coriander leaves.
Kadhi Chawal (Yogurt Curry with Rice) https://cultureatz.com/kadhi-chawal-yogurt-curry-with-rice/