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Easy way to make Dhaba style Kadhi

Kadhi is a very popular traditional dish all over India, and I learnt to cook it as a blessing from my in-law family. It is a main course in most of the occasions in my laws home and the tradition is followed since generations. Indeed a very simple and flavoured dish, that is a love for everyone. It is basically made of besan (gram flour) and curd as a yellow coloured gravy with pakora soaked in it. Generally it is preferred with plain rice and chapatis.

Dhaba Style kadhi

Some Tips to make a perfect kadhi :

1. Use fresh besan/gram flour.

2. You may use curd or plain buttermilk.

3. Mix the ingredient properly so that no lumps are formed.

4. Mix the gram flour batter thoroughly to make soft pakoras.

5. Use mustard oil for frying for better taste.

6. Keep stirring the kadhi till first boil.

Preparation Time :15 min

Cooking Time: 45 min

Total Time: 1 Hr 

Course: Main Course

Dish: Indian

Servings: 3-4

Recipe By: Akanksha


For kadhi:

Besan (Gram flour) – 5 tbsp

Curd /chhachh -250 ml 

Turmeric – a pinch

Salt – as per taste

Water – 4 cups

For pakoras:

Besan (Gram flour) – 3 tbsp

Red chilli powder – a pinch

Turmeric – a pinch

Salt – as per taste

Mustard oil

Coriander Leaves

For tadka:

Onion – 1 finely chopped

Tomato – 1 finely chopped

Cumin (jeera) – 1/4 tsp

Fenugreek (methi) – 1/4 tsp

Fennel (mota saunf) – 1/4 tsp

Carom seeds (ajwain) – 1/4 tsp

Curry leaves – 5-6 leaves

Green Chillies – 2 finely chopped

Asafoetida (hing) – a pinch

Coriander leaves

Mustard oil


  1. In a cooker, mix besan, curd/chhachh, turmeric and salt. Add 4 cups of water. Mix thoroughly so that no lumps are formed. You can use blender if required. Cook the ingredient on a high flame till the first boil. Stir continuously to avoid settlement at the base of the cooker. Now, lower the flame and let it cook.
  2. Heat mustard oil in a pan for deep frying. Mix besan in a separate bowl, add turmeric, salt, red chilli powder, coriander and water and stir thoroughly to make a thick batter. Drop small amount of the mixture in the oil to test if the oil is hot enough. Fry till the pakoras are golden brown. Remove them on a tissue paper. Repeat the process till all the pakoras are done.
  3. Keep stirring kadhi and add the pakoras to it.
  4. Heat oil in a pan for tadka and sauté cumin, fenugreek, fennel, asafoetida and carom seeds. Then, add chopped green chillies, onion, red chillies and curry leaves. Sauté till the onions are golden brown. Then add tomato. Stir continuously.
  5. Pour the tadka to kadhi. Stir well and boil. If the kadhi is too thick add water, switch off the flame and sprinkle chopped coriander leaves.
  6. Add ghee and serve hot with Rice or Chapati.

4 thoughts on “Easy way to make Dhaba style Kadhi

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