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Gujarati Khadi

This is a dish made of yogurt and besan/gram flour, giving rise to a spicy sweet curry, which goes well with khichadi and many rice preparation’s. In my experience in all the restaurants where I have had khadi, they offer two types of khadi one is kathi kadi i.e. the spicy option and the normal khadi is sweet one. I generally go for the khati kadi. Its excellent. One of my best experience was in Somnath Bhojnalaya the Khadi and Khichadi combo was simply superb. One should try if given chance…!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author foodopi



  • ¾ Cup Yogurt
  • 2 Tbsp Besan/Gram Flour
  • 2 Cups Water

For Tempering

  • 1 tsp Mustard
  • 1 tsp Jeera
  • 2 Nos Green Chillies
  • A Pinch of Asafoetida
  • 2 to 3 Crushed Garlic Cloves
  • ¼ tsp Ginger Garlic Paste
  • 5 to 6 Curry Leaves
  • Salt to Taste
  • Oil for frying



  1. Take the curd and water in bowl and nicely beat it and keep it aside.
  2. Take pan heat up the oil and put all the items/ingredients mentioned “for tempering” and fry them for some time.
  3. Now add the curd and water after giving it mix nicely one final time. And switch of the heat and stir it continuously.
  4. Garnish with fresh coriander and serve it kichadi or any rice preparation.