Authentic pakodi/pakoda kadhi Recipe

I can call this my comfort food, just love this one specially the pakodi kadhi or pakoda kadhi. Yes we call it pakodi instead of pakoda j. This type of kadhi is very creamy yet has the sourness to tantalize your taste buds with the sourness of dahi/curd/yogurt. There are many different method’s of making pakoda but this is special to us or the way it is always made by my mom at my home. The uniqueness of this pakodas is that it has double mouth or it puff's up twice (as called by my mom, 2 muh ki pakodi) and are made on a roti tawa. You wont be able to get the double mouth in a kadai or a deep wok. Now since i do not have the typical roti tawa, i made it in a pan doubtful that it will come the same way, but it did come. Since it pop’s out or has double mouth, it has softer and melt in mouth texture as opposed to the normal’s pakoda’s. Check the detail recipe with step by step pictures here(to be updated soon). My mother always make extra pakodi’s and so do i, because the first 2 batches simply goes in munching. One cannot resist it. We literally have to stop ourselves from eating this highly addictive pakodi’s. Coming back to kadhi, there are different varieties we make as patli kadhi, bundi kadhi, papad kadhi, mangodi kadhi. My favourite are bundi kadhi and pakodi kadhi. Till date whenever i go to my mother’s place she makes at least one meal of pakodi kadhi and i relish on this minimum twice j. The key to making this kadhi is the quantity of besan and curd/yogurt. If you add too much of besan it won’t taste as nice and you will smell besan, plus the curd/yogurt should be sour to give that typical sourness to the kadhi. Also it needs to be cooked nicely on a slow flame until the besan is cooked thoroughly.