Add curd and besan and whisk it to make the batter lump free. Add water as required to make the batter of flowing consistency. Add this batter to a heavy base pan and cook on medium flame. As the batter becomes thick while cooking, add water to maintain the consistency. Cook it on slow flame for about 1.5 to 2 hours.

For Pakoda- Make a batter of besan and water and whisk it till it feels light. To check if it’s perfect to make pakoras, add a small drop of water in a glass filled with water, if the drop floats on surface, the batter is ready to make pakoras. Add salt in the last and mix well.

Take oil in a heavy base pan and make pakoras with the help of a spoon. They will become double and spongy from inside as the batter is quite light. Fry till light golden and take them out carefully.

Dip them in a vessel filled with water.

When the kadhi mixture is cooked, add pakoras to it. Take them out of the water vessel, squeeze them softly, so that they don’t break and add carefully to the kadhi. Let them cook together for half an hour.

For Tadka- Add asafoetida, Methi seeds, mustard seeds, turmeric and Curry patta to hot oil. Add to kadhi before turmeric burns. Cook the whole kadhi pakora for another 15 min.

Serve hot and add a tadka of 1/2 tsp red chilli powder, 1-2 split green chillies in 1 Tsp of ghee to it before serving.