Dubki Kadhi

Mix gram flour with buttermilk and prepare a smooth batter using a churner or grinder.

Take a thick-bottomed pan or vessel. Heat oil. Add mustard seeds, fenugreek seeds, and cumin seeds and fry them. Add garlic and onion, fry until pink. Add tomatoes and cook for a while. Add curry leaves and about 1 bowl of water. Add turmeric powder, salt, and asafoetida, and pour the gram flour and buttermilk batter. Stir with a spoon. Keep the flame on medium. Be careful not to let the curry boil. Once the curry has boiled once or twice, reduce the heat.

Now grind the soaked urad dal into a smooth paste using a mixer (keep the paste thick enough for making pakodas). Add salt and asafoetida. Now beat this paste with your hands until it becomes light (light means that when you put a little paste in water, it floats).

Take the prepared dal paste in your hands and make round pakodas in the boiling curry. Prepare and add them carefully; you can also use a spoon for this.

After 10-15 minutes, these dumplings will be cooked through. If you prefer a thinner curry, add a little hot water at this time.

Now, add the tempering to the prepared curry. Heat oil in a pan, crackle mustard seeds, add asafoetida and chili powder, and add it to the curry. Garnish with coriander leaves.

The delicious dipped curry is ready. Serve with hot rice.