1. Prepare kadhi, but do not garnish with coriander.

2. Wash soaked dal and rice, drain.

3. Grind to a fine paste with minimal water used.

4. Put oil to heat in a frying pan.

5. Mix salt and chillies into batter.

6. Beat very well to incorporate air.

7. Deepfry small marble sized dumplings, in hot oil.

8. Fry to a golden brown, drain keep aside.

9. Repeat for all batter.

10. Ten minutes before serving, add pakodis and coriander to kadhi.

11. Simmer further for 3-4 minutes.

12. Serve piping hot, with jeera or plain rice, or sindhi pulao.

Making time: 45 minutes
Makes: 6-7 servings
Shelflife: 4-5 hours