In a bowl put singhare ka atta and little salt , by adding water little by little , make a medium thick batter .
Mix it nicely , until the batter becomes light .
In the meantime heat oil in a kadai for deep frying the pakodi , first on high flame , then on medium flame .
Now start making pakodi by dropping the batter with your fingers in the hot oil .
Fry them by turning them regularly , until they become light brown .
Be careful while making the pakodi . When done take them out in an absorbent paper and keep them aside .
Leave some batter for making the kadhi gravy .
In that add curd and water , as required , and mix well so that no lumps remain .
Heat ghee in a pan and put jeera and green chillies , let them splutter , then add the ready mixture .
Mix nicely and cook , stirring continuously , so that it doesn’t stick to the bottom .
When one boil comes , then let it simmer on low heat until it becomes a little thick and cooks completely .
Then add salt , cook further for 5 minutes , then add the pakodi .
Cook further for 5-7 minutes , it is ready to serve .
Heat ghee in a pan and put jeera , let it splutter . Then put the soaked rice , without water , and roast a little stirring continuously .
Do not throw the water in which the rice is soaked .
Then add water and salt , mix well .
Cover the lid and cook on low heat , until it completely cooks .
Serve kadhi and rice with green chillies .
