Now mix besan,crushed oats,haldi, red chilli powder, salt, soda, water and make a thick paste.
Fry in hot at a temperature of 180 degree Celsius till golden brown and keep aside.Once cool to room temperature soak in lukewarm water for 30 minutes till they soften up. Thensqueeze lightly and remove the water and keep aside to put in the kadhi.
Method for Kadhi
For the basic curry mix together besan,oatsatta,sour curd,salt,haldi ,water and make a smooth paste without lumps.
Heat 2 tbsp oil in a pan add mustard and fenugreek seeds and let them splutter and become brown.
Post that add curry leaves and dry red chilly.
Now add the yoghurt mixture and keep stirring till it comes to a boil to avoid splitting it.
Once it boils simmer the gas and cook for 20 minutes on slow flame.At this stage the raw taste of kadhi should go away and the kadhi should become thick.To check thickness put a spoon inside the kadhi and check if the kadhi coats the back of the spoon and stays that way.If it does then the required thickness is correct else cook till the coating stage is reached.
Squeeze and dip pakodas in kadhi when the kadhi is ready.
Then put a tarka made of 2 tspoil,1/2 tspred chilli powder,1 tspmustard seeds and 6-7 curry leaves on top of the kadhipakoda and serve