Sieve the gram flour in a bowl and make a thick batter by adding water to it. Whisk the batter continuously and divide the batter into 2 equal parts. Make sure that lumps are not left behind in the batter.
Whisk the curd and add flour batter to it along with 1/2 ltr water. The batter to make kadhi is ready.
How to make Boondi: Heat 250 gms oil in a pan. Meanwhile make a thin batter of gram flour by adding water to it and whisk it until the bubbles starts to break inside the bowl.
You need a perforated spoon to make boondi. The size of the spoon plays an important role in forming the size of the boondi. Pour 1 table spoon batter on the perforated spoon places at the top of the pan and let the batter drop inside the pan forming small boondi. Take another ladle and fry the boondi until they turn brown in colour. Once the boondi turns brown take it out in a plate. Prepare more boondi in the same manner.
How to make Kadhi: Leave 1-2 table spoon oil in the pan and take out the rest.Tamper the cumin seeds, heeng and funegreek seeds into it. Once the cumin seeds turns brown, put turmeric powder, red chilli powder, green chilli and the curd-flour batter into the pan. Stir the mixture continuously till it gets thick and starts to boil. Once the kadhi starts to boil lower down the flame ans stop stirring it with the spoon. put all the pakodas into it and mix them well with the help of a spoon. Add salt and red chilli powder in the kadhi. Let it cook on a medium flame for 12-15 minutes. But do not forget to stir the kadhi after every 2-3 minutes. Now put the boondi into the kadhi and cook on a low flame for another 2 minutes. Turn off the flame and garnish the recipe with coriander leaves.
Boondi Kadhi is ready. Take it out in a serving dish and serve with chapati, naan and poori.
How to make the Kadhi spicy: Tamper cumin seeds in a small pan and turn off the flame. Add 1/8 tea spoon red chilli powder into it and put this tampering on the kadhi. The red chilli tampering on the kadhi will make it spicy and look attractive.