1. Besan - 1 cup
2. Jeera - 1 pinch
3. Jeera powder - 1 pinch
4. Red chilly powder - 1 pinch
5. Salt to taste
Now mix all the above ingredients in a bowl and add little amount of water.
Mix it thoroughly and keep on adding water slowly till the batter reaches a semi thick state.
Heat oil in a pan and when it is hot enough pour the batter in the shape of pakodas and fry it till it is golden brown in color.
Take the pakodas out and keep on a oil soaking paper to remove the excess oil.
1. Curd - 500 g (kept for three days so that it becomes sour enough)
2. Turmeric powder - 1 tsp
3. Jeera and Mustard seeds - 1 tsp
4. Green chilly(cut into small pieces)
5. Ghee - 1 tsp
6. Red chilly powder - 1 tsp
7. Salt to taste
Mix 1 cup of water in curd and blend it well in grinder.
Heat one table spoon of oil in a non stick kadhayi.
Add jeera and mustard seeds and wait for 4 - 5 mins as the jeera seeds start cracking.
Add green chilly and cook for 1 - 2 mins and then add the curd.
Now add turmeric powder as you want the color of the kadhi and salt.
Keep stirring it every 5 min so that the curd does not become sticky.
After 10 mins add the pakoda to it and mix well.
Now cook the kadi in low flame till the kadi becomes a little thick.
Heat ghee with red chilly powder in it for 1 min till the smell of ghee comes out.
And pour it on top of kadi. You can also garnish it with some roasted red chilly.