Follow these steps for perfect results
Curd (Dahi / Yogurt)
sour
Gram flour (besan)
Turmeric powder (Haldi)
Red Chilli powder
to taste
Salt
to taste
Gram flour (besan)
Ajwain (Carom seeds)
Kalonji (Onion Nigella Seeds)
Turmeric powder (Haldi)
Onion
chopped
Salt
to taste
Red Chilli powder
to taste
Sunflower Oil
to deep fry
Water
Cumin seeds (Jeera)
Dry Red Chillies
Curry leaves
few
Ginger Garlic Paste
Sunflower Oil
Sunflower Oil
Prepare Badi Dough: In a bowl, combine gram flour, ajwain, kalonji, turmeric powder, onion, salt, red chili powder, and water to form a thick paste.
Rest Badi Dough: Set the badi dough aside for 15 minutes.
Prepare Kadhi Mixture: In a separate bowl, whisk together yogurt, gram flour, salt, turmeric powder, red chili powder, and water until smooth.
Heat Oil for Tempering: Heat oil in a heavy-bottomed pan for tempering.
Temper Spices: Add cumin seeds and dry red chilies to the hot oil. Sauté until aromatic.
Add Aromatics: Add curry leaves and ginger-garlic paste to the tempering. Cook for about 2 minutes.
Simmer Kadhi: Pour the kadhi mixture into the pan and simmer on low heat for 15 minutes.
Heat Oil for Frying Badi: Heat oil in a kuzhi paniyaram pan.
Fry Badi: Spoon the badi dough into the hollow holes of the pan and fry until golden brown on all sides.
Add Badi to Kadhi: Gently add the fried badi to the simmering kadhi gravy.
Cook Badi in Kadhi: Cover the pan and cook for an additional 5 minutes to allow the badi to soak up the gravy.
Serve: Serve hot with Jeera Rice, Kachumber Salad, and Masala Khichia.
Expert advice for the best results
Adjust the amount of red chili powder to your desired level of spiciness.
Ensure the yogurt is sour for the best kadhi flavor.
Fry the badi until golden brown for a crispy texture.
Everything you need to know before you start
20 mins
Kadhi can be made a day in advance.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with Jeera Rice
Serve with Kachumber Salad
Serve with Masala Khichia
Cool and refreshing
Discover the story behind this recipe
A staple dish in Bihari cuisine, often prepared during festive occasions and family gatherings.
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