Kadhi Pakoda (Non Fried)
Delcious Indian meal with fritters made in a drop of oil and dunked in yogurt and gram flour soup.
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!