For making the pakodas, add red chilli powder, turmeric powder, baking soda and salt to a bowl and mix well.

Add water and make a semi-thick batter. Add carom seeds.

Deep fry the pakodas and keep aside to be used later.

For the kadhi, make a lump free batter using hung curd, 1 tbsp gram flour, coriander powder, cumin powder, red chilli powder, turmeric and salt.

Add 1 cup water and dilute the mixture.

Heat 1 tsp oil in a pan and temper the oil using one red chilli.

Now pour the yoghurt mixture prepared over the tempering and bring it to a boil.

If the kadhi looks thick, add more water.

Once the raw smell of gram flour is gone, add Pakodas and the curry leaves and boil for 2-3 minutes.

Now in another pan, take 1 tsp oil and temper it with curry leaves, cumin, dried chilli and chilli powder and pour it over the kadhi pakoda.