It is a simple and comforting curry made with gram flour dumpling-based pakoras. The best part of this recipe is that it’s fuss-free and made with ingredients that you’re sure to have at home! Serve it alongside papad and salad for a weekday lunch or dinner. Definitely give this a try!
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The key to making tasty pakoda kadhi and khichdi at home are
- Firstly, the choice of yogurt or curd is critical for this recipe. It has to be sour in taste, and do not use fresh curd for this recipe. Also, before mixing it with the besan, whisk it to a smooth consistency.
- I made pakodas (dumplings) with gram flour (besan) and regular spices. You can add different grated vegetables to make the pakodas more flavorful.
- Cook the kadhi on medium flame, and do not compromise on the cooking time of the kadhi. Otherwise, it will taste raw and not smell good.
- Lastly, add the pakodas at the time of serving the kadhi. Do not boil the pakodas with the kadhi, otherwise, they will become hard.
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Author Nehas Cook Book
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Curry, Dal / Curry
Cuisine Indian
Servings 4 servings
Ingredients
For kadhi mixture
- 4 cup sour buttermilk
- 4 tbsp besan - gram flour
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ¼ tsp ajwain
For pakoda (dumpling)
- 1 cup besan
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Pinch of hing
- 1/8 tsp baking soda
- ½ cup water or as required
- Oil for frying
For pakoda kadhi
- 2 tbsp ghee
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- ¼ tsp methi dana
- ½ tsp fennel seeds
- ½ tsp coarsely crushed coriander seeds
- 1 bay leaf
- 3-4 cloves
- 1 cardamom
- 6-7 curry leaves
- 2-3 chopped curry leaves
- 1 tsp ginger paste
- 2 cup water or as required
- Kadhi mixture
- Salt to taste
For tempering
- 1 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 dry red chilli
- ½ tsp Kashmiri red chilli powder
Instructions
In a kadai, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, ½ tsp fennel seeds, ½ tsp coarsely crushed coriander seeds, 1 bay leaf, 3-4 cloves, 1 cardamom and some curry leaves. Saute it.
Now add chopped green chilli and ginger paste and saute it.
Then add 1 cup water into tempering and bring it to boil.
Meanwhile in a mixing bowl, add 4 cup buttermilk, 4 tbsp besan (gram flour), ½ tsp turmeric powder, ½ tsp red chilli powder, ¼ tsp ajwain. Mix well.
Then add kadhi mixture into kadai and mix well. Stir continuously till mixture starts to boil.
Now add 1 cup water and salt. mix well.
Then lower the flame and boil mixture for 20-25 minutes on low flame.
Meanwhile in a mixing bowl, add 1 cup besan (gram flour), salt to taste, ¼ tsp turmeric powder, ¼ tsp red chilli powder, pinch of hing, 1/8 tsp baking soda. Mix well.
Add ½ cup water gradually and make thick and pouring consistency of batter. Also whisk batter for 2 minutes, so it become light and fluffy.
Now heat oil and add small size pakoda into batter. Cook till it become golden brown from both the side.
Take out into wire rack and keep it aside.
Now after 25 minutes, kadhi is properly boil. switch off gas and add pakoda in it. mix well.
Then for tempering, in a tadka pan, add ghee, mustard seeds, cumin seeds and dry red chilli. saute it. add ½ tsp red chilli powder and mix well.
Pour hot tempering on kadhi mixture and sprinkle some coriander leaves. Mix well.
Rajasthani pakoda kadhi is ready to serve with rice.
Notes
- Use sour buttermilk for the kadhi mixture.
- The kadhi mixture should be thin and without any lumps.
- While boiling the kadhi, stir the mixture continuously.
- Boil the kadhi mixture on a medium-low flame to ensure that the besan is cooked properly.
- Do not add more water to pakoda batter
- Do not add pakoda into boiling kadhi mixture.
- Tempering enhance taste of pakoda kadhi.
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