Cooking Instructions

Follow these steps for perfect results

Ingredients

0/20 checked
4
servings
1 cup

Curd (Dahi / Yogurt)

sour

2 tbsp

Gram flour (besan)

0.5 tsp

Turmeric powder (Haldi)

1 tsp

Red Chilli powder

to taste

1 tsp

Salt

to taste

1 cup

Gram flour (besan)

1 tsp

Ajwain (Carom seeds)

0.5 tsp

Kalonji (Onion Nigella Seeds)

0.5 tsp

Turmeric powder (Haldi)

2 tbsp

Onion

chopped

1 tsp

Salt

to taste

1 tsp

Red Chilli powder

to taste

1 cup

Sunflower Oil

to deep fry

0.5 cup

Water

1 tsp

Cumin seeds (Jeera)

3 unit

Dry Red Chillies

1 unit

Curry leaves

few

1 tsp

Ginger Garlic Paste

2 tsp

Sunflower Oil

2 tsp

Sunflower Oil

Step 1
~7 min

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.

Step 2
~7 min

Rest Badi Dough: Set the badi dough aside for 15 minutes.

Step 3
~7 min

Prepare Kadhi Mixture: In a separate bowl, whisk together yogurt, gram flour, salt, turmeric powder, red chili powder, and water until smooth.

Step 4
~7 min

Heat Oil for Tempering: Heat oil in a heavy-bottomed pan for tempering.

Step 5
~7 min

Temper Spices: Add cumin seeds and dry red chilies to the hot oil. Sauté until aromatic.

Step 6
~7 min

Add Aromatics: Add curry leaves and ginger-garlic paste to the tempering. Cook for about 2 minutes.

Step 7
~7 min

Simmer Kadhi: Pour the kadhi mixture into the pan and simmer on low heat for 15 minutes.

Step 8
~7 min

Heat Oil for Frying Badi: Heat oil in a kuzhi paniyaram pan.

Step 9
~7 min

Fry Badi: Spoon the badi dough into the hollow holes of the pan and fry until golden brown on all sides.

Step 10
~7 min

Add Badi to Kadhi: Gently add the fried badi to the simmering kadhi gravy.

Step 11
~7 min

Cook Badi in Kadhi: Cover the pan and cook for an additional 5 minutes to allow the badi to soak up the gravy.

Step 12
~7 min

Serve: Serve hot with Jeera Rice, Kachumber Salad, and Masala Khichia.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 mins

Batch Cooking
Friendly
Make Ahead

Kadhi can be made a day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with Jeera Rice

Serve with Kachumber Salad

Serve with Masala Khichia

Perfect Pairings

Food Pairings

Jeera Rice
Kachumber Salad
Masala Khichia
Plain Roti
Poppadums

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Bihar, India

Cultural Significance

A staple dish in Bihari cuisine, often prepared during festive occasions and family gatherings.

Style

Occasions & Celebrations

Festive Uses

Holi
Diwali
Weddings

Occasion Tags

Lunch
Dinner
Family Meal
Party Dish

Popularity Score

65/100