For the Khadi:
2 cups curd / plain yogurt
1 cup water
1/3 cup besan
1/2 tsp turmeric powder
1 tsp red chilli powder

For tempering:
1 red chilli, broken into half
1 tsp jeera
2 tsp oil
Salt

For the Pakodas:
1.5 cups besan /gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp jeera
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water

Preperation Method:
Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

Deep fry the pakodas in hot oil or use a Gunta Ponganala/Paniyaram pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.
Set aside.
Beat the curd well. Add besan and other ingredients and beat well.

Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
When you are ready to serve the kadhi, add the dumplings, mix once through and serve.


Garnish with chopped coriander leaves and serve with chapatis / roti.