Kadhi Pakoda

Buttermilk - 1 cup .
Besan - 2 tbsps
Methi/Fenugreek seeds - 1/4 tsp
Jeera/Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Turmeric - 1/4 tsp
Ginger paste - 1/4 tsp
Kadhi patta -4
Red Chilli - 1
Green chillies, finely sliced - 1
Jaggery - 1tsp (optional for Gujraati style)
Salt - to taste
Cilantro, roughly chopped - a handful

Method

- Mix the besan in the buttermilk and water so that there are no lumps and the mixture is uniform. Keep aside.
-In a pan, heat little oil, add mustard seeds. When they start spluttering, add the cumin seeds, methi seeds, hing, green chillies and ginger paste.
- Add the besan-buttermilk mix to the pan, add turmeric powder and salt and bring the mixture to a boil, while stirring in between. Add water if needed to adjust the consistency.
- Once the mixture is boiled and the raw smell from the besan goes, add the fried pakodas and simmer for about 2 minutes.
- Garnish with cilantro and serve hot with rice.


Pakoda
Gram flour, sifted to remove lumps. make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice. Add turmeric, salt,onion,methi.