In a kadai, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, ½ tsp fennel seeds, ½ tsp coarsely crushed coriander seeds, 1 bay leaf, 3-4 cloves, 1 cardamom and some curry leaves. Saute it.

Now add chopped green chilli and ginger paste and saute it.

Then add 1 cup water into tempering and bring it to boil.

Meanwhile in a mixing bowl, add 4 cup buttermilk, 4 tbsp besan (gram flour), ½ tsp turmeric powder, ½ tsp red chilli powder, ¼ tsp ajwain. Mix well.

Then add kadhi mixture into kadai and mix well. Stir continuously till mixture starts to boil.

Now add 1 cup water and salt. mix well.

Then lower the flame and boil mixture for 20-25 minutes on low flame.

Meanwhile in a mixing bowl, add 1 cup besan (gram flour), salt to taste, ¼ tsp turmeric powder, ¼ tsp red chilli powder, pinch of hing, 1/8 tsp baking soda. Mix well.

Add ½ cup water gradually and make thick and pouring consistency of batter. Also whisk batter for 2 minutes, so it become light and fluffy.

Now heat oil and add small size pakoda into batter. Cook till it become golden brown from both the side.

Take out into wire rack and keep it aside.

Now after 25 minutes, kadhi is properly boil. switch off gas and add pakoda in it. mix well.

Then for tempering, in a tadka pan, add ghee, mustard seeds, cumin seeds and dry red chilli. saute it. add ½ tsp red chilli powder and mix well.

Pour hot tempering on kadhi mixture and sprinkle some coriander leaves. Mix well.

Rajasthani pakoda kadhi is ready to serve with rice.