Who does not like Dahi ki kadi? It is a very simple gravy made with yogurt and gram flour (chickpea flour) and tempered with spices that make it a finger licking gravy !
It is a gluten-free recipe. It can be had plain or with the pakodas that hit the nail on the head.
Ingredients for pakodas
- 1/2 cup gram flour ( chick pea flour)
- 1 medium chopped onion
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/2 cup finely chopped spinach
- 1/2 teaspoon green chilli paste.
- 1/2 teaspoon baking powder
- 1 tablespoon cilantro
- Water to make a batter
- Salt to taste
Ingredients for Kadhi
- 1 cup yogurt
- 2 tablespoons gram flour
- 2 cups of water or more as needed
- 1 teaspoon of fenugreek leaves
- 1 teaspoon jaggery (gud )
- Salt to taste
Ingredients for tempering
- 2 tablespoons oil or ghee
- 2 dry kashmiri dry chillies
- 1 green slit green chilli
- 7-8 cut curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon paprika (optional)
- 1 tablespoon of minced ginger and garlic
- Cilantro
Method for Pakodas
- Take a bowl add the flour.
- Add to it the onions and all the ingredients for the pokada salt to taste and add water to make a thick batter
- Add one 11/2 teaspoon of hot oil in the mixture.
- Take oil to deep fry the pakodas
- When oil is hot put small portions with a tablespoon and fry till light golden brown and remove on paper towel.
Method for Kadhi
- Whisk the gram flour and water and see there are no lumps
- Take 2 tablespoons of oil in a pot and heat it
- When oil is hot add to it the mixture and salt to taste
- Add the fenugreek leaves and jaggery and cook till gravy thickens a little and keep on simmer
Method for tempering
- In a another pan heat 2 tablespoons of oil
- When oil is hot add the cumin seeds, mustard seeds, ginger, garlic, curry leaves and paprika
- When it crackles mix well and temper the kadi with it add the pakodas and cook on low for 10-15 minutes add cilantro before serving!
- Served with yellow or white rice or rotis