In a mixing bowl put besan and mix it nicely by breaking all the lumps, then by adding water little by little make a smooth thick batter, mix it nicely for at least 5 - 7 minutes or until becomes light in weight and colour
To check whether the batter is perfect or not, drop little batter in water, if it comes up it means the batter is perfect, otherwise blend it again nicely with your hand
Heat oil for deep frying, first on high flame, then make it medium, now drop small small pakodis in the hot oil with your fingers, fry them by turning them regularly, until they come up, they doesn't need to be brown in colour, otherwise they will become hard
When they are done, take them out and keep them aside
Now prepare the batter for kadhi, in the same bowl in which the pakora batter was made, add besan and water and mix well, then add haldi, ginger green chillies paste and curd, blend well with a wire whisk, so that no lumps remain
Heat 1 tbsp ghee in a kadai and add rai, jeera, methidana, dried red chillies and heeng, let them splutter, then add the batter to the tadka, mix immediately, cook on high flame until one boil comes, stirring continuously, so that it does stick to the bottom and no lumps are formed
Then cook on low heat for half an hour, stirring in between, then add salt and pakodis to the kadhi liquid and simmer for 5 - 7 minutes, the kadhi is ready
Wash and soak rice for half an hour, then cook with enough water, when becomes soft then strain out the extra water, rice is ready
For serving, take out kadhi in a bowl and put tadka of the remaining ghee with jeera, red chilli powder, curry leaves and green chilli, serving with plain rice, green chillies and onion, garnish with coriander leaves
