Dahi Kadhi With Pakodis
Serves 5
| Ingredients | |
|---|---|
| 2 cup beaten slightly sour curds | 1 tbsp. coriander leaves finely chopped |
| 2 tbsp. gram flour | 1 tsp. ginger mashed |
| 1 tbsp. desiccated grated coconut | 1/2 tsp. turmeric powder |
| 1 tsp. garlic crushed | |
For pakodis
| Ingredients | |
|---|---|
| 1/4 cup gram flour | 2-3 pinches turmeric powder |
| 1/2 tsp. green chillies finely chopped | salt to taste |
| 1 tbsp. coriander leaves finely chopped | oil to deep fry |
| 1 pinch sod bicarb | |
For seasoning
| Ingredients | |
|---|---|
| 2 tbsp. oil | 1/2 tsp. mustard seeds |
| 1 red chilli broken | 2 stalks curry leaves |
| 1/2 tsp.cumin seeds | |
Method
For pakodis
- Mix all ingredients except oil.
- Add enough water to make a thick batter.
- Drop a few lumps at a time in hot oil.
- Deep fry till golden.
For kadhi
- Grind garlic, ginger together, to a smooth paste.
- Beat curds till smooth.
- Add 2 cups water and gram flour.
- Beat again till no lumps are left.
- Strain through a sieve.
- Add roasted coconut, ginger-garlic paste and salt.
- Put to heat, stirring continuously, till boiling starts.
- Once boiling, simmer on low for 5-7 minutes.
To proceed
- Heat oil in a small pan, add seeds, and allow to splutter.
- Add chilli and curry leaves, stir, and pour onto hot kadhi.
- Add bhajiyas, stir and cook further for 2-3 minutes.
- Garnish with finely chopped coriander leaves.
- Serve hot with kushkha.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 227 | Carotene (μg) | 442.07 |
| Protein (g) | 3.95 | Vitamin C (mg) | 8.61 |
| Carbohydrate (g) | 8.97 | Mg (mg) | 20.92 |
| Fat (g) | 19.51 | Na (mg) | 24.35 |
| Fibre (g) | 0.34 | K (mg) | 146.56 |
| Minerals (g) | 0.81 | Mn (mg) | 0.21 |
| Calcium (mg) | 77.6 | Zn (mg) | 0.24 |
| Phosphorus (mg) | 88.77 | Cr (mg) | 0.002 |
| Iron (mg) | 0.85 | ||