1 1/2 cup sour yogurt
2 tbsp gram flour
2 tbsp oil
1 tbsp chopped coriander leaves
Salt to taste
1/4 tsp mustard seeds
2 green chilies, sliced
1 cm ginger, chopped finely
4 garlic flakes, finely sliced
A pinch of Asafoetida
1/4 tsp turmeric

Kadi

1. Mix gram flour, turmeric, 1 cup water and yogurt together and beat well so that there are no lumps in the batter.
2. Heat oil in a pan, add mustard seeds and asafoetida. When they splutter, add the yogurt mixture, green chilies, ginger, garlic, salt and simmer, stirring all the time till the batter gets cooked.
3. Add water if required and cook for another 2 minutes.
4. Garnish with coriander leaves and serve piping hot with kichidi.