Peel and chop the ginger and chili as small as possible. Pour the yogurt into a bowl, add chickpea flour, sugar, turmeric and salt and, gradually pouring 3 cups of water, beat until smooth. Add ginger and chili.
Pour the mixture into a saucepan with a thick bottom. Bring to a boil over medium heat, stirring continuously (otherwise cuddy will coagulate!), 7–10 minutes, then remove from heat.
Heat the ghee and vegetable oil in the pan (the fire should be small), pour in the seeds of jira, then mustard, then shambhala. When the seeds start jumping and bursting, add the cloves and the cinnamon, broken into pieces. Cook for 20 sec., Add curry leaves and cilantro. Stir and immediately transfer the contents of the pan to the pan with the soup. While stirring, bring to a boil, serve hot with roti cakes, or you can make cakes with zira.
