Boil the Green Mango (1 cup) with 1 cup of water using any kind of pressure cooker. You can do it in a pan also, but it will take longer and require more water.
Once the boiled mango cools down, puree using blender.
Meanwhile, take a deep pan in which you are planning to make khadi. Add Oil (1 tablespoon) and Moong Dal Mangodi (1/2 cup) in that until golden brown. Take it out and keep them aside.
Mix Chickpea Flour (1/4 cup) in Buttermilk (3 cup) with whisker in a mixing bowl. You may use a blender as well to help in removing lumps.
In same pan, which was used to roast mangodi, heat Oil (1 tablespoon) and add Asafoetida (1/4 teaspoon), Cumin Seeds (1 teaspoon), Fenugreek Seeds (1/2 teaspoon) and whole Dried Chili Pepper (2).
When seeds start splattering, add Green Chili Pepper (3) and Fresh Ginger (1 inch).
Roast them for few minutes and then add mixture of buttermilk and chickpeas flour. Add additional 2 cups of water and keep stirring the mixture until it starts to simmer.
Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
Next add the Ground Turmeric (1/2 teaspoon), Chili Powder (1/2 teaspoon), Ground Coriander (1 teaspoon) and Salt (1 teaspoon).
Give it a good mix and continue cooking. Add roasted mangodi and Lentil Papadum (30 gram) to the mixture.
Let the mixture simmer for additional 25 to 30 minutes on low heat. If you feel that it is getting too thick, then add a little more water.