For Pakodi or Dumplings:

• 1 1/2 cup Besan
• 2 Green Chilies, finely chopped
• 1 Onion, finely chopped
• 1 tablespoon chopped Coriander
• 1/2 teaspoon Chili Powder
• A pinch of Baking Soda
• Salt to taste
• Oil for Frying

For Kadhi:

• 2 1/2 cups Curds
• 6 tablespoons Besan
• 1/4 teaspoon Turmeric Powder
• 3 cups Water
• 2 teaspoons Oil
• 1/8 teaspoon Methi or Fenugreek Seeds
• 1/4 teaspoon Mustard Seeds
• A pinch of Hing or Asafoetida
• A sprig of Curry Leaves
• Salt to taste

For Tempering:

• 1 tablespoon Ghee or Clarified Butter
• 1/4 teaspoon Jeera or Cumin Seeds
• 1 teaspoon Chili Powder

• Start by making the pakodis. To make pakodis, mix together besan, green chilies, onion, coriander, chili powder, baking soda, salt and a little water to make a thick batter of dropping consistency.
• Heat oil in a heavy bottomed pan or kadhai and drop in small balls of batter. Fry till light brown in colour and cooked from inside. Set aside.
• To make kadhi, whisk together curds, besan, turmeric powder, salt and water till smooth.
• In a large heavy bottomed pan or kadhai, heat oil and add fenugreek seeds, mustard seeds, asafoetida and curry leaves. Once they start spluttering add the thin besan mixture.
• Bring it to a boil while stirring continuously. Stirring ensures no lumps are formed. Once it comes to boil, simmer and cook on a low flame for 10-15 minutes till the kadhi thickens.
• Make tempering by heating ghee in a small pan. Add jeera and once it starts spluttering add chili powder and switch off the flame.
• Add pakodis to the kadhi and top with tempering. Serve hot with steamed or jeera rice.