For kadhi gravy:
- 2 tbsp Besan(Chickpea flour)
- 1/2 cup sour curd(yogurt)
- 1 cup water
- 1 tsp turmeric powder
- 1 tsp ginger-green chili paste
- coriander leaves
- salt to taste
- pinch of sugar
- 1/2 tsp red chili powder (optional)
- 1/2 tsp coriander powder
- 1/2 tsp kasturi methi leaves
- 2 tsp ghee
- 1/2 tsp mustard seeds
- few methi seeds
- 1 red chili whole broken into pieces
- curry leaves
- pinch of hing
- 1/4 cup Chickpea flour(besan)
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp jeera(cumin seeds) whole/ajwain
- 1 onions finely chopped
- 1 green chili(optional)
- 1 tsp oil
- oil for frying
Take a bowl add chopped onions,chopped green chili and all the other pakoda ingredients in it.
Adding very little water approximately 25-30ml make a thick paste.mix them properly.
Now heat oil in a wok and when oil becomes hot start putting one spoonful of the above besan paste into the hot oil.Put dumplings into the oil according to your wok capacity.
Fry them in medium flame till it is cooked properly or it turns golden brown or when bubbling of oil stops.
Drain and remove from oil and put them on the absorbent kitchen paper towel. The pakodas for kadhi is ready.
Reduce the flame ,add coriander powder and kasturi methi leaves and let it simmer for 10 -15 minutes stirring occasionally.
When the raw smell of chickpea is gone add dumplings(pakodas) and let it boil for 1-2 minutes.
Serve this hot with hot Plain Rice or any Indian Bread/chapatis.