In a mixing bowl, add all the ingredients mentioned under the chickpea dumplings except for the oil. Pour water little by little and whisk it to make a smooth batter. The consistency should be like pancake/dosa batter.

Cover the bowl and allow it to rest for 15 minutes.

Take a deep saucepan and place it on medium high heat. Pour enough oil for deep-frying the dumplings.

Once the oil is hot enough, layer a plate with kitchen towel.

Using a spoon, drop 1 tablespoon of batter into the oil. Depending on how big your pan is, repeat the process to make several dumplings. Do not overcrowd the pan. It will take a couple of minutes for the dumplings to puff up and turn golden brown in color. Using a slotted spoon, take off the dumplings from the pan and place it on the plate layered with the kitchen towel.

To prepare the curry, add all the ingredients mentioned under the curry in a mixing bowl, except for oil, cumin seeds and dry red chili. Whisk it to get a smooth consistency.

Place a deep saucepan or a wok on medium high heat and pour the oil. When the oil is hot enough, drop the cumin seeds and the dry red chili. Allow it to sizzle for a few seconds and then very carefully pour the yogurt chickpea mixture. Give it a stir and reduce the heat to medium. Let it simmer for 3 minutes, stirring occasionally in between.

After 3 minutes, drop the fried dumplings and give it a mix. Pour ½ cup of water and allow it to simmer for 5 more minutes. Check for salt and add any, if required. If you would prefer more gravy, add a little bit of water and cook for a minute. Then, switch off the heat.

For final boost of flavor, take a small pan and put it to medium high heat. Pour 1 teaspoon of oil and when it is hot enough, very carefully (as it will splatter) drop the mustard seeds and curry leaves. Allow it to sizzle for a couple of seconds and then, switch off the heat. Pour it on top of the Kadhi and serve warm with rice.