Bihari Kadhi Badi, Steamed Basmati Rice and Roasted Papad

Instructions

1. 1

   Prepare the Badi Batter

   • In a mixing bowl, combine 1 cup of besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
   • Gradually add about 0.5 cup of water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like a thick pancake batter.
   • Whisk the batter vigorously in one direction for 5-7 minutes. This incorporates air, making the badis light and spongy. To test, drop a small bit of batter into a bowl of water; it should float. Cover and set aside for 10 minutes.
2. 2

   Fry the Badis

   • Heat mustard oil in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
   • Carefully drop small, bite-sized portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
   • Fry for 4-5 minutes, turning occasionally, until the badis are golden brown, crisp, and cooked through.
   • Remove the fried badis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
3. 3

   Prepare the Kadhi Mixture

   • In a large bowl, add the 2 cups of whisked sour curd and the remaining 0.25 cup (4 tbsp) of besan.
   • Whisk them together thoroughly until no lumps of besan remain.
   • Slowly pour in 5 cups of water, continuing to whisk to create a smooth, thin mixture.
   • Stir in the remaining 0.75 tsp turmeric powder, 0.5 tsp red chili powder, 1.5 tsp salt, 1 tsp ginger paste, and 1 tsp garlic paste. Mix well.
4. 4

   Cook the Kadhi

   • Pour the kadhi mixture into a heavy-bottomed pot or kadai.
   • Bring the mixture to a boil over medium heat, stirring constantly and scraping the bottom and sides to prevent the yogurt from curdling.
   • Once it reaches a rolling boil (this can take 8-10 minutes), reduce the heat to low.
   • Let the kadhi simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly and the raw flavor of besan will cook off.
5. 5

   Combine Kadhi and Badi

   • Gently add the fried badis to the simmering kadhi.
   • Continue to simmer on low heat for another 5-7 minutes. This allows the badis to absorb the kadhi and become soft and flavorful. Turn off the heat.
6. 6

   Prepare the Tempering (Tadka)

   • In a small tadka pan, heat 2 tbsp of ghee over medium heat.
   • Once the ghee is hot, add 0.5 tsp mustard seeds and let them splutter.
   • Add 0.5 tsp cumin seeds, 0.25 tsp fenugreek seeds, 2 broken dried red chilies, and 0.25 tsp asafoetida. Sauté for about 30 seconds until fragrant. Be careful not to burn the fenugreek seeds.
7. 7

   Finish and Serve

   • Immediately pour the hot tempering over the kadhi badi. You will hear a satisfying sizzle. Stir gently to combine.
   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Let the kadhi rest for at least 10 minutes before serving for the flavors to meld.
   • Serve hot with steamed rice or jeera rice.