Mix the chickpea flour/besan, green chilli-ginger paste, yogurt, sugar and salt with water.
beat to a smooth mixture.
Fry all the ingredients meant for tempering.
Add the yogurt-water mixture.

Give a boil first and then simmer for 5 minutes more or as required.
continue to stir in between to avoid lumps from getting formed.
garnish kadhi with chopped coriander and serve hot Gujarati kadhi with rice or phulka.