Kadhi Pakoda (non fried)
Soul food day!!! In the frame, onion and spinach fritters kadhi, rice and potato cauliflower dry sabji, combined with raw onions, home made lesua pickle, and more green chillies. Oh! By the way the fritters are made in a drop of oil in Appe (ableskiver) pan. When my meals look like this, I am the happiest and contended soul.
While I really like pakodas in my kadhi, it’s not every time that I want fried ones. That’s when I make them in ableskiver pan or appe or paniyaram pan as we call it. Honestly, I have never missed fried pakodas in my kadhi after that and you don’t even need an additional equipment like air fryer to relish non fried kadhi pakoda.
How to make kadhi pakoda?
In a bowl whisk together 1/2 cup curd, 1/2 cup water, 1/4 cup Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp sugar to balance the flavours.
Temper with heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and whole red chillies. Add 1 tsp finely chopped ginger. Garnish with cilantro.
For fritters – in a bowl mix together – 1 large chopped onion, 1/2 cup chopped spinach, handful of cilantro, 2-3 chopped green chillies, 1/2 cup Besan, salt, 1/2 tsp turmeric, 1 tsp red chilli powder, a pinch of garam masala, 1/4 tsp freshly ground black pepper. Add a pinch of baking soda. Add water to bring them all together in semi-thick batter consistency.
Brush a drop of oil in each cavity of Appe pan and pour this mixture in each cavity. Cook, flip and cook until it turns golden brown.
Add these to the kadhi. Enjoy with rice!
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Kadhi Pakoda (Non Fried)
Ingredients
For Kadhi
- 1/2 Cup Curd
- 3/4 Cup Water
- 3 Tbsp Gram flour or 1 tbsp more if you want thicker kadhi.
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- Salt to taste
- 1/4-3/4 Tsp Sugar
- Cilantro to garnish
Kadhi Tempering
- 1 Tbsp Cooking oil
- 1 Tsp Mustard seeds
- 1/4 Tsp Asafoetida (hing)
- 1 Tsp Ginger Finely chopped
- 2 Pcs Dry red chillies
- 6-7 Pcs Curry leaves
Pakoda (Fritters)
- 1 Pc Onion - large Chopped
- 1/4 Cup Spinach Chopped
- 2 Tbsp Cilantro Chopped
- 2-3 Pcs Green chillies Chopped
- 1/2 Cup Gram flour (besan)
- 2 Tbsp Rice flour or cornflour
- Salt to taste
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1/4 Tsp Freshly ground black pepper
- 1/4 Tsp Garam masala
- 1/4 Tsp Baking soda Optional
- Water to make the batter
- Oil for fritters
Instructions
- Mix all the ingredients of fritters except oil. Whisk it enough and keep aside to rest. It should be semi-thick batter consistency.
For Kadhi
- In a bowl whisk together curd, water, Besan (gram flour), red chilli powder, turmeric powder and coriander powder.
- Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add salt to taste and sugar to balance the flavours.
- Temper by heating oil in a tempering pan, add mustard seeds, asafoetida, curry leaves and whole red chillies. Add finely chopped ginger. Garnish with cilantro.
For Pakodas (Fritters)
- Brush a drop of oil in each cavity of Appe pan and pour the fritters batter mixture in each cavity. Cook, flip and cook until it turns golden brown.
- Dunk these in kadhi and enjoy with rice!
