For the pakodas:
Make a thick batter with the ingredients for the pakodas.
Deep fry small portions of the batter in oil until golden and soak them in water.
For the kadi:
Whisk together the yoghurt, gram flour, turmeric, water and salt.
Boil on a medium flame for 20 minutes.
Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.
Add the soaked pakodas to the kadi and serve garnished with coriander leaves.
Key Ingredients: yogurt, gram flour, turmeric, salt, vegetable oil, asafoetida, cumin seeds, red chilli, coriander leaves