Portion size: 5 cups
Serving Size: 1 cup

Curd 1 cup
Water 3 cups
Hing ¼ tsp
Haldi ½ tsp
Red Chilli powder ½ tsp
Coriander Powder ½ tsp
Sugar ½ tsp
Besan 1 tbsp.
Salt ¼ tsp or as suggested by dietician.
For Tempering:
Oil 2 tsp
Garlic, chopped ½ tsp (Optional)
Mustard seeds 1/4 tsp
Jeera ¼ tsp
Curry Leave 1 sprig


  • In a vessel, add all the above ingredients and mix using a wired whisk.
  • Whisk it well until it looks like a smooth batter. Blend thoroughly and make sure there are no lumps in the Kadhi. Keep aside.
  • In a pan, heat oil and add mustard seed. As they splutter, add jeera seeds, garlic and curry leaves.
  • Lower the flame and add the Kadhi mixture to the tempering. Mix well and let is boil.
  • If Kadhi is too thick at this point, add 1/4 cup of water and mix. Adjust seasonings.
  • Serve hot with steamed rice.

Nutritive value as per one serving:

Calories – 84Kcal
Proteins – 2.33gm
Sodium – 168mg
Potassium – 137mg
Phosphorus – 55mg

Note: You can also use buttermilk instead of curd.