Kadi Pakoda
Serves 5
| Ingredients | |
|---|---|
| 200 gm yoghurt | 05 gm turmeric |
| 500 ml water | salt to taste |
| 75 gm gram flour | |
Tempering
| Ingredients | |
|---|---|
| 10 ml oil | 05 gm red chilli powder |
| 03 gm cumin seeds | 10 gm fresh coriander leaves |
| 02 gm asafoetida | |
Pakodas
| Ingredients | |
|---|---|
| 100 gm gram flour | water |
| 05 gm turmeric | oil for deep frying |
| salt | |
Method
- Chop coriander leaves. Make a thick batter with the ingredients for the pakodas.
- Whisk together the yoghurt, gram flour, turmeric, water and salt. boil on a medium flame for 20 minutes.
- Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.
- deep fry small portions of the batter in oil until golden and soak them in water.
- Add the soaked pakodas to the kadi and serve garnished with coriander leaves.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 328.85 | Carotene (µg) | 244.9 |
| Protein (g) | 10.73 | Vitamin C (mg) | 4.31 |
| Carbohydrate (g) | 27.82 | Mg (mg) | 57.65 |
| Fat (g) | 19.5 | Na (mg) | 49.48 |
| Fibre (g) | 0.56 | K (mg) | 386.4 |
| Minerals (g) | 1.64 | Mn (mg) | 0.472 |
| Calcium (mg) | 103.6 | Zn (mg) | 0.752 |
| Phosphorus (mg) | 193.1 | Cr (mg) | 0.001 |
| Iron (mg) | 2.45 | ||