Start with 1:3 peanut curd to water. If you don’t know how to make peanut curd, please refer Archana’s South Indian style kadhi recipe.
In another bowl, mix besan (1 tbsp for 2 cups of blended mix), dhaniya powder, zeera powder, and aamchur (enough to make the mix slightly sour). Blend this with first mix.
Set a Kadai on gas. Roast methi Dana/powder, curry leaves. Pour in the mix. Stir constantly for five minutes or the besan will get lumpy. Stir once in a while once it starts to thicken. Add water if required. Finally, add salt. Kadhi is done.
For the pakoras, take besan, salt and mix in anything you like – coriander/methi/potato/onion/ cut-up bean sprouts that I did this time to finish them😬. Make a Batter, a little thinner than typical pakora coz we’re using the appe tawa. I add a pinch of soda or the pakoras come out a little hard. Your choice. Now cook in appe tawa. Once done, add to kadhi.
For tempering, I add mustard first with red chillies, once roasted quickly add hing, red chilli powder. Since this burns fairly quickly, just add water. Pour over the kadhi.
There you go😊