Kadhi-Chawal : A dish which leaves every Indian nostalgic, mesmerized and drooling. This dish is the favorites of millions and being a traditional food this has been in the menus of Indian households from generations.
Kabhi ‘Dadi k haath ki kadhi’ , Kabhi ‘Nani k haath ki kadhi’, Kabhi ‘Ma k haath ki kadhi’ 🙂
For me, it was my Mom who cooked the best Kadhi in this World. I remember the days when we used to come back home from school completely hungry and mom use to treat us with this delicious lunch, it was a bliss!
With soft, succulent and melt in the mouth dumplings soaked in sour curd gravy and tempered by ghee,fennel seeds and ratanjot, accompanied by freshly cooked rice, this meal is always heavenly.
Let’s have a look on recipe!
Prepare time: 10 mins
Cooking time: 20 mins
For Kadhi Pakodas
Gramflour (Besan) – 1 cup
Cumin seeds – 1 tsp
Coriander leaves – 1 tbsp chopped
Garam Masala – 1 tsp
Salt – 1 tsp
Oil – For frying
Hot water – 3 cups ( For soaking the fried balls)
For Kadhi Gravy
1 cup gramflour ( besan )
1 cup sour curd
4 cups water
Turmeric powder – 1.5 tsp
Coriander powder – 1.5 tsp
Bay leaf – 3 to 4
Cumin seeds – 1 tsp
Red dried chillies – 3 to 4
Asafoetida – A pinch
Oil – 1 tsp
Ghee – 1 tbsp
Fennel seeds – 1 tsp
Ratanjot – 1 tsp
Coriander leaves – For garnishing
Take a wok and put the oil to warm up.
Meanwhile start preparing the batter for dumplings ( pakodas ) by mixing all the ingredients of batter together. Add water accordingly. Once the batter attains a semi fluid consistency, make dumpling / pakodas by frying in the oil. This measurement will give at least 12 – 16 dumplings / pakodas. Meanwhile take a bowl of warm water. Add salt into it. As soon as the dumplings are done, put them in this water. This will help in maintaining the softness of the same.
Note: The spine of this dish are the dumplings ( pakodas ). The softer they are, the delicious it will be. To check whether the batter is ready for the dumplings, please follow the following tips.
- Whisk batter in one direction only.
- Maintain the consistency. Batter should be bit thick nor too thin.
- Keep whisking it for atleast 5 – 7 mins.
- Once done, take a bowl of water. Pour a drop of batter. If it floats on the surface, batter is ready. If it sinks, it needs more whisking. 🙂 #TipOfTheDay
Whisk gram flour, curd and water together. (It will look like a runny mixture. But once you will keep it on gas, it will start thickening as gram flour acts as a thickening agent.)
Warm some oil in a wok. Add asafoetida, cumin seeds and red dried chillies. Fry it for few seconds, Put turmeric powder, coriander powder and garam masala along with bay leaf. Immediately add the gram flour – water mixture. Mix well. Let it boil for 5 minutes. Keep mixing. This will avoid the formation of lumps. After 5 minutes, put it on slow heat and let it simmer for 8-10 minutes. Add salt according to taste.
Now drain the water and add dumplings to the gravy. Let it simmer for another 5 mins. Kadhi is ready.
Arrange it in a serving bowl. Now for tempering, heat ghee. Add fennel seeds and ratanjot. Keep it on heat for a minute. Pour the mixture upon the Kadhi and immediately cover the bowl with the lid. Keep it for 5 minutes. Arrange coriander leaves on top.
Kadhi is ready. Serve it with a fresh plate of Rice! 🙂