Bihari Kadhi Badi

Name: Bihari Kadhi Badi
Ingredients: 1 cup chickpea flour (besan) (about 120 grams); 1/4 teaspoon turmeric; 1/4 teaspoon red chili powder; 1/8 teaspoon asafoetida (hing); Salt, to taste; as needed Water,; Oil, as needed, for frying; 1 cup plain yogurt (about 240 grams); 1/2 cup chickpea flour (besan) (about 60 grams); 1/2 teaspoon turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon garam masala; 1 teaspoon red chili powder; 1/4 teaspoon asafoetida (hing); as needed Water,; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; Salt, to taste; 2 tablespoons ghee (clarified butter); 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 10-12 curry leaves; 1/2 teaspoon red chili powder; 1 dried red chili

Poonam Gupta @cook_11996502

Ahmedabad

Bihari Kadhi Badi

Poonam Gupta @cook_11996502

Saved

Ingredients

For the Badi (dumplings):
1 cupchickpea flour (besan) (about 120 grams)
1/4 teaspoonturmeric
1/4 teaspoonred chili powder
1/8 teaspoonasafoetida (hing)
Salt, to taste
as neededWater,
Oil, as needed, for frying
For the Kadhi (yogurt curry):
1 cupplain yogurt (about 240 grams)
1/2 cupchickpea flour (besan) (about 60 grams)
1/2 teaspoonturmeric
1/2 teaspoonground coriander
1/4 teaspoongaram masala
1 teaspoonred chili powder
1/4 teaspoonasafoetida (hing)
as neededWater,
2 tablespoonsoil
1 teaspoonmustard seeds
1 teaspooncumin seeds
Salt, to taste
2 tablespoonsghee (clarified butter)
1/2 teaspoonmustard seeds
1/2 teaspooncumin seeds
10-12curry leaves
1/2 teaspoonred chili powder
1dried red chili

Saved

Steps

1

Ingredients:
2

To make the Badi (dumplings):
3

In a mixing bowl, combine the chickpea flour, turmeric, red chili powder, asafoetida, and salt.
4

Add water gradually to make a thick batter.
5

Heat oil in a deep pan. Drop small portions of the batter by hand into the hot oil to form dumplings. Fry, turning occasionally, until golden brown.
6

Soak the fried dumplings in water for 5 minutes, then drain the water.
7

Reserve 2 tablespoons of oil in the pan and remove the rest. Heat the reserved oil.
8

In a separate pot, whisk together the yogurt and chickpea flour.
9

Add turmeric, ground coriander, and garam masala.
10

Add red chili powder and asafoetida, then add water and mix well.
11

Add mustard seeds and cumin seeds to the hot oil, then pour in the yogurt mixture. Stir and cook, stirring continuously.
12

When the kadhi comes to a boil, add salt and the prepared dumplings. Mix well.
13

For the tempering (tadka):
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Heat ghee in a small pan. Add mustard seeds and cumin seeds and sauté.
15

Add curry leaves, red chili powder, and dried red chili. Sauté briefly, then pour the tempering over the kadhi and serve.