Dahi ji Kadi

Method

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1. 1

   Whisk the curd thoroughly, then whisk in the gram flour and water to get a thin, watery, lump-free batter.

2. 2

   In a separate pan, heat the oil. When it is hot, add the fenugreek, cumin and mustard seeds and let them temper.

3. 3

   As soon as the mustard seeds start popping, add the asafoetida, chopped green chillies, ginger and red chilli, and the curry leaves. Sauté for about a minute, then pour in the curd-and-gram-flour batter and stir well.

4. 4

   Add 1 cup of water, then the kokum flowers, salt and jaggery (or sugar). Bring to a boil on a medium flame and cook for 15–20 minutes, until the curry is slightly thick.

5. 5

   Add the pakodis and simmer for 8–10 minutes.

6. 6

   Garnish with finely chopped coriander and serve hot.