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Ingredients
For 4 Person(s)
For Kadhi
- 3 tbsp besan
- 1 cup yogurt
- 3 cups water
- 1/2 tsp turmeric / haldi
- 1 1/2 tsp chili powder
- 2 tsp coriander cumin powder
- 1 tsp ginger garlic paste
- 4 curry leaves
- salt for taste
For Bari
- 1/4 cup besan
- 1/4 tsp ajwain
- 1/2 tsp chili powder
- 1/2 cup sliced onions
- water to make batter
- oil for deep frying
- salt to taste
Seasoning
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp jeera / cumin
- 3 red chili's cut eually
- few curry leabes
- 1/2 tsp hing / asafoetida
Directions
For Kadhi
In a pan take besan, turmeric, chili, coriander, cumin powder, curry leaves and ginger garlic paste.
To that add yogurt and water. Mix them smooth without leaving any lumps in the mixture.
Now place the pan on a stove top and cook it on low flame until it becomes thick and gravy consistency. Now add salt and balance the kadhi taste if needed.
For Bari
Meanwhile in a bowl mix besan, ajwain, chili powder, onions, salt and a little water to make a thick dough.
Adjust salt and spice level if needed.
Heat a pan with oil for deep frying.
When oil is ready and hot add a spoon full of dough in to the oil.
Fry it until they are done and a little brown. Now remove and strain them on a paper towel.
Repeat the same with rest of the batter.
For checking if oil is hot:
Let the oil get hot and add a little of besan in. If the oil is hot and ready the besan will float on top immediately.
Mix bari with kadhi and allow them to rest.
Seasoning
Heat a pan with oil. To that add mustard, jeera, curry leaves and red chillies.
Once the mustard starts jumping add hing and switch off the heat.
Mix the seasoning with kadhi and serve warm along with rice.
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