Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, is served with plain white rice. This dish is popular throughout India.
- 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 to give more sourness to Kadhi
- 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
- Mix gram flour and turmeric with yogurt until smooth. Add three 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
- 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 three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir
occasionally. To adjust thickness, add boiled water.
- Mix besan with 2/3 cup of water until batter is smooth and thick. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
- Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
- To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
- Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
- After frying, soak the pakoras in room-temperature water for ten minutes.
- Squeeze the pakoras gently to remove the water, taking care not to break them.
- Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.
Heat the ghee (clarified butter) lightly in a small
saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
- Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color.
- Add one tablespoon dry fenugreek leaves (dry mathi leavess) to the pakora batter.