In a mixing bowl put besan and mix it nicely by breaking all the lumps, then by adding water little by little make a smooth thick batter, mix it nicely for at least 5 - 7 minutes or until becomes light in weight and colour

Heat oil for deep frying, first on high flame, then make it medium, now drop small small pakodis in the hot oil with your fingers, fry them by turning them regularly, until they come up, they doesn't need to be brown in colour, otherwise they will become hard

Now prepare the batter for kadhi, in the same bowl in which the pakora batter was made, add besan and water and mix well, then add haldi, ginger green chillies paste and curd, blend well with a wire whisk, so that no lumps remain

Heat 1 tbsp ghee in a kadai and add rai, jeera, methidana, dried red chillies and heeng, let them splutter, then add the batter to the tadka, mix immediately, cook on high flame until one boil comes, stirring continuously, so that it does stick to the bottom and no lumps are formed

Then cook on low heat for half an hour, stirring in between, then add salt and pakodis to the kadhi liquid and simmer for 5 - 7 minutes, the kadhi is ready

Wash and soak rice for half an hour, then cook with enough water, when becomes soft then strain out the extra water, rice is ready