Wash 3/4 cup of chana dal and soak it at least for 2-3 hours in water.

When it is fluffy, drain all the water from chana dal, spread it on a cloth to absorb excess water, and then transfer it to the mixer or grinder.

To the chana dal add 1 green chili+red chili powder (if you wish), 1/2 inch ginger,3 garlic cloves, and salt.

Put the lid and coarsely grind the chana dal, Do not add any water while grinding, if needed add only a few drops of water.

Now from the groud dal paste make medium size balls and keep them aside.

Better to use the thick bottom pan to make this kadhi.

Mix 2 cups of yogurt with 3-4 cups of water, whisk it and make very thin consistency buttermilk.

Add sugar and a tbsp of salt too as per your taste and mix everything well.

Now add 3 tbsp of besan (gram flour) and whisk it so well or you can do it with your hands too and make sure there are no lumps in the prepared liquid mixture.

I have added all the powders like red chili, coriander, and turmeric in the buttermilk mixture, you can either add right now or later in the tempering.

Once done turn on the stove and transfer the pan to a low medium flame.

Let it heat and cook, Keep on stirring occasionally.
Once the steam starts coming out of it, that add 1/2 inch grated ginger to the kadhi and keep the kadhi boiling.

Now you can increase the flame to medium-high and let the kadhi cook stirring in between.
Once the kadhi starts boiling that means it starts bubbling and rising up that's the right time to put the chana dal gole into it.

Remember here the timing is very important only in the boiling stage put the gole into kadhi otherwise they tend to break.
When the kadhi is rising up on medium-high flame gently drop the already prepared dal balls into the boiling kadhi in regular intervals