Step 1

mix the chickpea flour/besan, green chilly-ginger paste, yogurt, sugar and salt with water. beat to a smooth mixture.

Step 2

fry all the ingredients meant for tempering. add the yogurt-water mixture.

Step 3

give a boil first and then simmer for 5 minutes more or as required.

Step 4

continue to stir in between to avoid lumps from getting formed.

Step 5

garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.