In a mixing bowl, add 2 cups of besan. Gradually add water and whisk the batter until it becomes light and fluffy. Keep it aside.

In another mixing bowl, add ¼ cup of kasuri methi and some water. Soak it for 10 minutes until the methi becomes soft and doubles in size. Keep it aside.

To the besan batter, add 1 tablespoon of crushed black pepper, 1 tablespoon of crushed coriander seeds, 1 teaspoon of ajwain, ½ teaspoon of hing, salt to taste, 6-7 chopped green chilies, 1 cup of coriander leaves, and the soaked kasuri methi (drained). Mix well.

Add 1 teaspoon of sugar, ½ teaspoon of baking soda, and 1 teaspoon of lemon juice. Mix well.

The batter should have a medium-thick, pourable consistency.

Heat oil in a pan on medium heat for deep frying.

Once the oil is hot, drop small balls of batter into the oil using your hands or with the help of two spoons.

Fry the methi na gota on medium flame until golden brown. Remove them and place them on a wire rack.

Repeat the frying process with the remaining batter.

Methi na gota is ready to be served with besan kadhi and a cup of hot tea.

In a bowl, add besan, limbu na phool, sugar, turmeric powder, and ½ cup of water. Mix well to form a smooth mixture.

In a pan, heat oil and add mustard seeds, hing, and chopped green chili. Sauté until fragrant.

Add 1 cup of water to the pan and bring it to a boil.

Gradually add the besan mixture to the boiling water, stirring continuously to avoid lumps.

Add salt to taste and mix well.

Cook the kadhi mixture on low flame for 5-7 minutes until it thickens slightly.

Besan kadhi is ready to be served with methi na gota.