Kadhi (Yogurt & Chickpea flour)


1 cup                dahi (plain yogurt)

2 cup                pani (water)

2 tablespoon      chanaa no lot (chickpea flour)


1 tablespoon      ghee (clarified butter) or butter or vegetable oil

1                      suku marchu (whole dried pepper)

¾ teaspoon       jiru (cumin seeds)

1/8 teaspoon     hing (asafetida)


2                      taj (cloves)

1”                     laving (cinnamon stick), cut into smaller pieces.

6‑8 leaves          mitho limdo

¼ teaspoon       methi (fenugreek) seeds


1 teaspoon        mithu (salt)

2 teaspoon        saaker (sugar)

½ teaspoon       aadu (ginger), grated

2                      lilu marchu (green chili), finely chopped

1 tablespoon      limbu (lemon juice)

some                kothmari (cilantro), coarsely chopped


1.                   Blend the yogurt, water and chickpea flour.

2.                   Heat ghee in a separate bowl.  Add the whole dried pepper, cumin seeds and asafetida.  When the seeds start popping, add the cloves, broken cinnamon stick, mitho limdo & fenugreek seeds.  Wait 15 seconds and pour the oil over the yogurt mix.

3.                   Bring the mix to a boil on medium heat.  Add salt, sugar, ginger, green chili & lemon juice.  Reduce heat and let simmer till it thickens to desired consistency. Watch for boiling over. Use a pot that is no more than 1/3 to ½ full.

4.                   Garnish with fresh cilantro before serving over hot rice or khitchdi.



·         A cup of boiled vegetables (typically okra, potatoes or eggplant cut into bite-size pieces) may also be added to the kadhi after the vaghaar.

·         A Bhavnagari kadhi has turmeric, and is quite thick, whereas the Surati’s omit the turmeric, add garlic and keep it quite thin.




Source: Kokila