Step-by-Step Instructions

1. 1.Prepare Pakoda Batter

   In a bowl, add 2 cups of gram flour. Gradually add 1 cup of water, little by little, while whisking to form a smooth batter. Add 1/2 tbsp salt and 1/2 tbsp turmeric powder, then whisk again until the batter is smooth and thick, with a consistency that drips slowly from the whisk.

2. 2.Rest and Whip Batter

   Cover the batter and let it rest for 15 minutes. After resting, whip the batter vigorously for 5 minutes until it becomes light and fluffy. To test if it's ready, drop a small amount into water; it should float.

3. 3.Fry Pakodas

   Heat oil in a pan over medium flame. Carefully drop small portions of the batter into the hot oil to form pakodas. Fry them until they are light golden brown on all sides. Remove and set aside.

4. 4.Prepare Kadhi Base

   In a mixer grinder, combine 2 cups of curd and 1/2 cup of chickpea flour. Blend until smooth. Add 5 cups of water (10 times the amount of gram flour) and 1/2 tbsp turmeric powder, then blend again to ensure no lumps remain.

5. 5.Sauté Aromatics for Kadhi

   Heat 1 tbsp of oil in a large pan. Add 1/2 tbsp mustard seeds, 1/2 tbsp cumin seeds, 1 pinch asafoetida, 2 green chilies, and 1 tbsp grated ginger. Sauté for about 30 seconds until fragrant.

6. 6.Cook Kadhi

   Pour the gram flour and curd mixture into the pan with the sautéed aromatics. Cook on medium flame, stirring continuously for 10 minutes, until the kadhi thickens and comes to a boil.

7. 7.Add Pakodas and Finish Kadhi

   Add 1/2 tbsp salt and 2 tbsp chopped coriander leaves to the kadhi. Gently add the fried pakodas to the simmering kadhi. Cook for an additional 2 minutes, then turn off the flame.

8. 8.Prepare Tempering (Tadka)

   In a separate small pan, heat 1 tbsp of oil. Add 1/2 tbsp cumin seeds, 1/2 tbsp mustard seeds, and 2 dry red chilies. Sauté until the seeds splutter and the chilies darken slightly. Turn off the flame. Immediately add 1 tbsp red chili powder and 2 tbsp chopped coriander leaves to the hot oil and mix quickly.

9. 9.Serve Kadhi Pakoda

   Pour the prepared tempering over the Kadhi Pakoda. Serve hot with rice or chapati.