For 4 Person(s)
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.
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.
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.