Maharastrian Kadi but not gujarathi kadi, it tastes good.In sour buttermilk add little turmeric, green chillies paste, gingergarlic paste,salt and bring it to boil for 10minutes on low flame. In a bowl add 4tsps of besan with little water and add it to kadi butter and boil it for another 20minutes. In other big bowl add gram flour, pinch of baking powder, gingergarlic paste, little ajwain,chilli powder,salt to taste and mix like a pakoda/bajji batter. In a pan heat oil for deep fry, add this batter little by little with a hand, no need to add any veggies like potatoes,etc. deep fry those round balls shape bajji#39;s and add it to kadi. Tempering: in little oil add 3 dry chillies,mustard seeds,cumin seeds, curry leaves and add it to kadi and garnish it with chopped corriander leaves. It goes well with plain rice and roti. How to make the tasty recipe procedure as follows: In sour buttermilk add little turmeric, green chillies paste, gingergarlic paste,salt and bring it to boil for 10minutes on low flame. In a bowl add 4tsps of besan with little water and add it to kadi butter and boil it for another 20minutes. In other big bowl add gram flour, pinch of baking powder, gingergarlic paste, little ajwain,chilli powder,salt to taste and mix like a pakoda/bajji batter. In a pan heat oil for deep fry, add this batter little by little with a hand, no need to add any veggies like potatoes,etc. deep fry those round balls shape bajji#39;s and add it to kadi. Tempering: in little oil add 3 dry chillies,mustard seeds,cumin seeds, curry leaves and add it to kadi and garnish it with chopped corriander leaves. It goes well with plain rice and roti. How to make the tasty recipe description mentioned here,Maharastrian Kadi but not gujarathi kadi, it tastes good.