Take a bowl and add 1/2 cup besan and 1/4 cup sattu and with 1/2 cup water mix it well. Keep mixing it till when you drop it in water ,the drop floats. This takes good 15 mins.

Next add 1 tsp of eno in this mix and gently mix, heat the appe pan and grease it lightly in and then add 1 tbsp batter in the moulds and cover and cook both sides till they are done and keep aside.

Now heat a wok and add oil and mustard seeds, hing and curry leaves and then add some garlic and chopped onions and cook till its done.

Add a tomato and cook till its done and add little cumin powder, turmeric and cook for a minute too.

Now in a bowl add curd and 2 tbsp sattu and mix well , add little water and make a slurry.

Gradually add this slurry into the wok and keep mixing otherwise the curd would curdle.

Once it starts bubbling up, add the pakoras gently and mix it in the kadhi.

Now for the tempering you heat a pan and add ghee and then some fenugreek seeds, hing/asafoetida , dried red chilli and once it splutters add 1 pinch red chilli powder and curry leaves and add this into the kadhi.

Serve this with steamed rice and enjoy.