Take a cup gram flour (Besan), a cup of curd and half cup of water in a grinding jar to prepare a mixture as shown in the image.

Take a mixing bowl add besan and all the spices as shown in the image. (Note: we can also add baking soda for better fluffiness)

By adding water prepare a batter for bari, add ginger garlic paste and mix it to form a consistency as shown in the image, put it aside for 15 minutes. (Note: Bari can also be prepared by split chickpea (Chana dal) by soaking it overnight and grinding it with ginder garlic paste and mixing the spices.)

Heat a pan and add bay leaves, Dried red chilli, funnel seeds, Celery (Ajwain), Curry leaves and let it roast.

Add mustard oil, Onion, garlic, and let it turn golden brown.

Add the mixture of curd and besan in the same cooking pan.

Take a pan and heat vegetable oil in it, and through the batter of beshan prepare the shapes of bari as shown in the image.

Remove bari from oil and let it stay aside to discard excess oil.

Add salt, turmeric powder and mix it well, after some time add badi in the gravy of kadhi and keep stirring.

The traditional kadhi badi recipe is ready to be served.