Bihari kadhi badi

Bihari Kadhi Badi combines a sour yogurt-and-besan gravy with fried besan dumplings. Archana’s Kitchen’s selected recipe seasons both parts before bringing them together.

The badi batter mixes besan, carom seeds, nigella, turmeric, chopped onion, salt and red chilli powder with water. It is set aside while yogurt, a separate portion of besan, salt, turmeric, chilli powder and water are beaten into a smooth gravy mixture.

Cumin seeds are heated in oil, followed by whole dried red chillies, curry leaves and ginger-garlic paste. The yogurt mixture is added and simmered over low heat.

The badi batter is spooned into the oiled hollows of a paniyaram pan and fried on both sides until golden brown. The dumplings are then added to the same simmering kadhi, where they take up the gravy.

The combined dish is covered and cooked further, then served hot. The publisher offers Jeera Rice, Kachumber Salad and Masala Khichia as separate meal accompaniments.