Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.
- 1 cup yogurt
- 2/3 cup gram flour (besan)
- 6 cups water
- 2 tablespoons ghee (clear butter)
- Pinch of asafetida (hing)
- 1/2 teaspoon fenugreek seeds (mathi)
- 1/2 teaspoon cumin seeds
- 1 teaspoon turmeric
- 4 whole red chilies
- 2 bay leaves
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- Pinch of citric acid if needed
- 3/4 cup besan (Gram flour)
- About 2/3 cup water
- 1 teaspoon of ghee or clear butter
- 1/4 teaspoon of red chili powder or paprika
- Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready.
- Add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder. Stir for a few seconds.
- Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
- Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. Tip: You can adjust the thickness of the kadhi to your liking by adding water.
- Mix besan with about 2/3 cup of water and mix well until there is smooth.
- Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wii become light and fluffy.
- Heat the oil in a flat pan. The oil should be about 1/2 inch deep.
- To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,
- Place about 1 tablespoon of batter into the oil. Batter should not be covered wiyj oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.
- Fry the pakoras in small batches. Fry the pakoras until golden-brown.
- After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.
- Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.
- Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.
Heat the ghee(clear butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
- Add 1 cup of chopped spinach to the kadhi just before adding the pakoras for extra flavor and gives good color.
- Try adding 1 tablespoon of dry fenugreek leaves (mathis) in the batter for the pakoras.