Ras No Fajeto (Mango Kadhi)

Ras No Fajeto

Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.

The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.

The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).

While fajeto can be eaten with rice too, I love it with hot puris.

Mango Kadhi


Serves 2

  • 5 cup butter milk (1/2cup yogurt+1 cup water)
  • 1/2 tbsb gram flour (besan) besan
  • 1/4 cup mango pulp
  • 2-3 pinches turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • ¼ tsp mustard and cumin seeds
  • 1 dry red chilli
  • 1 green chilli
  • 4 cloves
  • 1 piece of cinnamon
  • 1/4 tsp dry ginger powder (saunth)
  • 8-10 curry leaves
  • 1 inch piece of ginger grated


Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.

Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.

Chilla/Chilve Vali Kadhi

Chilla/Chilve Vali Kadhi

Kadhi is a tangy, yogurt based north Indian dish that is served with plain rice. There are various types of this dish based on the regions. There is Punjabi kadhi, Rajasthani kadhi, Gujarati kadhi, Sindhi kadhi and a lot more varieties. The basic mixture of gram flour and slightly soured yogurt is same and the tempering and flavours change as per the region.

This recipe is of chilva or chilla vali kadhi. My mom’s family is from Haryana and their cuisine differs from the marwadi cuisine that is made at my place. I don’t know the exact region this kadhi belongs too but this particular kadhi is famous at my maternal grandmom’s place. This is kind of healthy too. Chilva is a gram flour pancake which is made using very less oil compared to the deep fried pakodis that are used in the regular kadhi.

The tempering or tadka for kadhi too differs as per the regions. Just replacing the oil with ghee in the tadka makes a lot of difference to the kadhi. You can even add whole coriander seeds and fennel seeds to the tadka.

Kadhi is usually served with plain rice. I like it more with hot puris. At my place kadhi is served with rice and pressure cooked mung beans. Mung chawal Kadhi is the classic Rajasthani preparation and is a complete meal.

Chilla/Chilve Vali Kadhi


For Kadhi

  • 1 cup yogurt
  • 2 cups water
  • 1 ½ tbsp. gram flour (besan)
  • ¼ tsp turmeric powder
  • Salt to taste

For Chilva/Chilla

  • 3 tbsp gram flour (besan)
  • Few pinches turmeric
  • Salt to taste
  • 2-3 pinches carom seeds (ajwain)
  • 4-5 tbsp oil for frying

For Tempering

  • 2 tbsp oil
  • ½ stick cinnamon
  • 4 cloves
  • 6-8 curry leaves
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 3 inch piece of ginger grated
  • 1 green chilli slit
  • 1 tsp chilli powder
  • ¼ tsp asafoetida
  • 2 dry red chillies


Mix all the ingredients for kadhi using a blender or whisk making sure there are no lumps. Keep aside.

To prepare the chilva or chila, make a paste of pouring consistency (of dosa or dhokla batter consistency) using gram flour, salt, turmeric, carom seeds and water. Heat a griddle and put around half table spoon of oil on it. Take a spoonful of the prepared batter and drop it on the oil. It should be like a small round coin sized pancake. Let it cook for 10-15 seconds. Flip on other side and cook for another 10-15 seconds. Move to the side of the griddle. Make rest of the chilvas using the same method adding oil in between. Remember to flip the chilvas on the side of the griddle and take them off from the griddle once you see brown spots forming on the chilvas. Keep the chilvas aside on an absorbent paper.

In a thick bottomed pan or kadhai, bring to boil the mixture for kadhi. Remember to stir continuously till the kadhi boils. Simmer the gas.

Heat two tablespoon oil in a kadhai. Add mustard and cumin seeds. Once the seeds pop, add curry leaves, dry red chillies, mustard seeds, cloves, and cinnamon. Sauté for 30-40 seconds. Add the green chilli, grated ginger, asafoetida and cook for 30-60 seconds. Add the red chilli powder and switch off the gas immediately. Pour this tempering on the kadhi and mix well.

Add the chilvas to the kadhi just before serving and cook the kadhi for 3-5 minutes. Garnish with chopped coriander.