For badi:Take a thick bottomed pan. Add oil, enough for the badi to dip in. Let the oil heat properly. You can check if it's ready by dropping a bit of batter. If it comes up, you are ready to go. Drop small heaps of the the batter in to the oil. Fry them on both sides until slight red. Don't fry too much, it will get hard. You can taste one to check if salt or pepper is fine and add accordingly to the batter.

For Kadi, take a wok and add very less oil. Let it get hot and then add all the ingredients for tempering like cumin seeds, red chilli,hing,raai etc. Let them splutter.

Add garlic paste and fry it till the aroma goes off.

Now add chopped onions to it and fry till light brown.

Add besan mixture to it. Stir and add water as per the consistency required.

Add Turmeric powder and salt as per taste. Let the besan cook for 15 minutes. It takes time. Keep stirring continuously. You will not want lumps in your kadhi.

You can taste it to check if it's cooked

Now add beaten curd and mix well. Cook for 5 more minutes

Add badis to your Kadi. Dip them in properly.(you can also dip your badis in water aprior, but I don't prefer it that way)

Cover the lid. Let it simmer for 7-10 minutes more. Keep checking the mixture. Taste for salt if all well, once done, serve hot with rice.