1. Mix all ingredients except oil.

2. Add enough water to make a thick batter.

3. Drop a few lumps at a time in hot oil.

4. Deep fry till golden.

For kadhi:

1. Grind garlic, ginger together, to a smooth paste.

2. Beat curds till smooth.

3. Add 2 cups water and gramflour.

4. Beat again till no lumps are left.

5. Strain through a sieve.

6. Add roasted coconut,ginger-garlic paste and salt.

7. Put to heat, stirring continuously, till boiling starts.

8. Once boiling, simmer on low for 5-7 minutes.

To proceed:

1. Heat oil in a small pan, add seeds, allow to splutter.

2. Add chilli and curry leaves, stir, and pour onto hot kadhi.

3. Add bhajiyas, stir and cook further for 2-3 minutes.

4. Garnish with finely chopped coriander leaves.

5. Serve hot with kushkha.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh