Mix besan dahi and dilute it by adding lil water.

Add haldi, namak, lal mirch powder and make the batter.

Make the batter dilute.

Take some oil in a pan. Heat it on medium flame

Then add heeng, methi daana. Once methi daana turns red. Then add dry red chillies.

Add haldi in it and keep whisking while pouring batter solution so no lumps are formed.

Do that for another 5 to 10 minutes and keep adding water to it. As a batter thickens.

Once the batter boils up then keep the flame at low and put something to cover it up.

Cook it for another 30 to 35 minutes at low flame.

Now preparing tadka-- Heat ghee in a pan, add jeera, add red chilli, add curry leaves.

Then add this tadka to your kadhi and it's ready to serve