Bihari Kadhi Badi
A rustic Bihari comfort food featuring crispy fried gram flour dumplings (badi) dunked in a tangy yogurt-based gravy. The mustard oil tempering with fenugreek and carom seeds gives it a bold, earthy aroma that sets it apart from other regional kadhis. Best enjoyed with steamed rice.
For 4 servings
- prep · ~5 min
Prepare the badi batter.
1.In a mixing bowl, combine 0.5 cup besan, chopped onion, half of the green chilies, half of the ginger, half of the garlic, ajwain, and a pinch of salt.2.Add water little by little to make a thick, stiff batter that can be dropped as lumps. Mix well.3.Let it rest for 5 minutes.TIPThe batter should be thick like cookie dough so the badis hold their shape while frying. - fry · ~10 min
Fry the badis until golden.
1.Heat 2 tbsp mustard oil in a kadhai over medium heat until lightly smoking.2.Drop small lumps of the batter into the hot oil using a spoon or your fingers.3.Fry the badis in batches until golden brown and crisp on all sides.4.Drain on paper towels and set aside.TIPLet the mustard oil smoke properly to lose its pungent raw smell before frying. - mix · ~3 min
Make the kadhi mixture.
1.In a large bowl, whisk together the yogurt and remaining 0.5 cup besan until smooth with no lumps.2.Add turmeric powder, red chili powder, and 3 cups of water. Whisk well to combine.3.Stir in the remaining green chilies, ginger, garlic, and salt. - simmer · ~20 min
Cook the kadhi.
1.Pour the kadhi mixture into a deep pan and place over medium heat.2.Bring to a boil, stirring continuously to prevent lumps from forming.3.Once boiling, reduce heat to low and simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly and lose its raw taste.TIPStir constantly until it boils – this prevents the yogurt from splitting. - simmer · ~5 min
Add the fried badis to the kadhi.
1.Gently drop the fried badis into the simmering kadhi.2.Simmer together for 5 more minutes so the badis soak up the flavors and soften slightly. - temper · ~3 min
Make the tempering.
1.In a small pan, heat the remaining 1 tbsp mustard oil until smoking.2.Add fenugreek seeds and let them sizzle and darken slightly (10-15 seconds).3.Add cumin seeds and dried red chilies. Fry for another 15 seconds until fragrant.4.Pour the sizzling tempering over the simmering kadhi and immediately cover the pot to trap the aroma.TIPCover immediately after pouring the tempering — this lets the smoky mustard aroma infuse the kadhi. - garnish
Garnish with fresh coriander leaves and serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour yogurt for the kadhi — it balances the besan and adds authentic tang.
- 2Let the mustard oil reach smoking point before frying badis or tempering to mellow its pungency.
- 3Stir the kadhi continuously until it comes to a boil to prevent the yogurt from splitting.
- 4Fry badis in small batches so they cook evenly and stay crisp without absorbing excess oil.
- 5Cover the pot immediately after pouring tempering to lock in the smoky fenugreek aroma.
- 6For extra soft badis, let them soak in the kadhi for at least 10 minutes before serving.
Adapt it for your goals.
Low-oil
Skip frying the badis — instead, steam the batter in a greased plate for 15 minutes, then cut into cubes and add directly to the kadhi. This reduces oil significantly while keeping the dumplings soft.
high proteinHigh-protein
Add 1/2 cup boiled moong dal (yellow lentils) to the kadhi along with the badis. This boosts protein and makes the dish more filling without altering the authentic flavor.
jainJain
Replace onion and garlic with asafoetida (hing) and a pinch of black salt in the badi batter. Use the same tempering but substitute garlic with extra ginger for Jain dietary compliance.
veganVegan
Use thick coconut yogurt or cashew yogurt instead of dairy yogurt. The gravy will be slightly richer but still tangy; add a teaspoon of lemon juice for extra sourness.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) is a good source of plant-based protein, supporting muscle repair and satiety without animal products.
Digestive Support from Spices
Ajwain (carom seeds) and fenugreek seeds aid digestion and help reduce bloating, making this dish gentle on the stomach.
Probiotic from Yogurt
Fermented yogurt provides natural probiotics that support gut health and improve nutrient absorption.
Anti-Inflammatory Properties
Turmeric and ginger contain curcumin and gingerol, compounds known for their anti-inflammatory and antioxidant effects.
Frequently asked questions
Yogurt splits if the heat is too high or if you don't whisk it smoothly. Always whisk yogurt and besan until lump-free, then stir continuously while bringing the kadhi to a boil on medium heat.
