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Besan kadhi
Besan Kadhi is amazingly simple and very tasty crowd pleasing dish.
This tantalizingly kadhi is a blend of yogurt and besan. It is prepared by whisking the sour yogurt with water and gram flour, and then cooking the liquid with spices, over medium heat until it becomes thick then besan pakodis are added and simmered into the thick besan yogurt gravy. Usually kadhi is prepared for lunch and served with plain boiled rice. Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties. Most people love kadhi including children and it is cooked regularly in most Indian households. Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
This tantalizingly kadhi is a blend of yogurt and besan. It is prepared by whisking the sour yogurt with water and gram flour, and then cooking the liquid with spices, over medium heat until it becomes thick then besan pakodis are added and simmered into the thick besan yogurt gravy. Usually kadhi is prepared for lunch and served with plain boiled rice. Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties. Most people love kadhi including children and it is cooked regularly in most Indian households. Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
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Ingredients for kadhi:
1 Cup besan (gram flour) ½ Cup plain yogurt 2 Tablespoons lemon juice or according to your taste 2 Whole dry red chilies- Break each whole red chili into 2 pieces 1 Teaspoon methi (fenugreek seeds) 1 Pinch of hing (asafetida) 1 Tablespoon vegetable oil ½ Teaspoon turmeric powder 2 Teaspoons salt or to your taste Ingredients for hot chili tadka: (Hot oil) 2 Tablespoons butter or ghee 2 Teaspoons crushed chilies or red chili powder Cooking measurement conversion Measurement converter |
Besan (Gram flour)
Fenugreek seeds, red chilies
and asafetida |
Directions:
1. In a bowl add besan, yogurt and ½ cup of water, mix them together with hand mixer for a minute then add 5 cups of water little at a time and mix, make sure there are no lumps.
2. On medium heat add 1 tablespoon oil in large sauce pan, add fenugreek seeds,
asafetida and fry them for 2 minutes or until the fenugreek seeds become brown, add dry chilies pieces and fry them for less than a minute or till they become brown.
1. In a bowl add besan, yogurt and ½ cup of water, mix them together with hand mixer for a minute then add 5 cups of water little at a time and mix, make sure there are no lumps.
2. On medium heat add 1 tablespoon oil in large sauce pan, add fenugreek seeds,
asafetida and fry them for 2 minutes or until the fenugreek seeds become brown, add dry chilies pieces and fry them for less than a minute or till they become brown.
Mix besan and
yogurt
together
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Fry fenugreek seeds, asafetida and dry chilies
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3. Add besan and yogurt mixture into the pan add turmeric powder and salt, with a serving spoon immediately start stirring for few minutes, otherwise besan will start forming the lumps. Turn the heat to medium high.
Add besan
& yogurt
mix
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Add turmeric powder and salt and mix
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4. In 5 to 6 minutes besan mixture will start boiling and get little thicker, add 3 more cups of water, let it cook, turn the heat down to medium low, stir periodically.
5. Cook for 15 to 20 minutes add lemon juice, mix and cook for another 10 to 15 or until besan taste cooked and lemon juice blend in.
5. Cook for 15 to 20 minutes add lemon juice, mix and cook for another 10 to 15 or until besan taste cooked and lemon juice blend in.
Besan mixture becomes thick
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Add squeeed pakodis and mix
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6. Add squeezed pakodis and 2 cups of water, Cook for five minute on low heat,
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
7. Let it stand for 5 minutes before serving. When ready to serve transfer the kadhi in
a serving dish and pour some chili tadka over the kadhi. (See below for chili tadka)
8. Serve this nutritious dish with hot plain boiled rice.
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
7. Let it stand for 5 minutes before serving. When ready to serve transfer the kadhi in
a serving dish and pour some chili tadka over the kadhi. (See below for chili tadka)
8. Serve this nutritious dish with hot plain boiled rice.
Kadhi is ready
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Tips:
1. If yogurt is savor then you need less amount of lemon juice, if yogurt is sweet you need to add more lemon juice according to taste. 2. If you do not want to soak the pakodis in the water then add ½ teaspoon baking powder in the besan while mixing the paste. With the baking powder pakodis will become soft, then after frying the pakodis add them in the kadhi right away, and simmer them for 5 to 10 minutes so that pakodis get soaked in the kadhi. 3.Kadhi can also be made without the pakodis (fritters). |
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Besan Pakodis
Directions for making the pakodis: (Fritters)
Ingredients:
1 Cup of besan
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand it will
take longer to make besan fluffy).To test it if the besan paste is ready,take a one cup
of water and drop little besan paste into the water, if the besan paste float that
means it is ready if the paste does not float then beat it little longer.
Ingredients:
1 Cup of besan
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand it will
take longer to make besan fluffy).To test it if the besan paste is ready,take a one cup
of water and drop little besan paste into the water, if the besan paste float that
means it is ready if the paste does not float then beat it little longer.
Drop little besan paste into water to see if it
floats
2. Besan paste should not be too thick or too watery. It should be at the right
consisting to drop the balls in the hot oil.
3. Heat 2 cups of oil in frying pan on medium heat for 5 to 6 minutes. To check if the
oil is ready, drop a small ball of paste in the hot oil, if the paste starts sizzling and
come up slowly it means it is the right heat but if it becomes too dark quickly it
means oil is too hot, turn the heat down.
4. Now with the help of a spoon or by your fingers take some paste at a time and drop
in the hot oil little by little so that it makes little balls (pakodis), drop about 10 to 12
balls.
5. At first the pakodis will sink to the bottom of the pan, but do not try to move them,
with the spatula flicker some oil over the pakodis, within a minute pakodis will puff
up and rise to the surface, turn the pakodis to the other side and fry, keep flipping
around the pakodis while frying. Keep the heat low so that inside of pakodis get
cooked.
consisting to drop the balls in the hot oil.
3. Heat 2 cups of oil in frying pan on medium heat for 5 to 6 minutes. To check if the
oil is ready, drop a small ball of paste in the hot oil, if the paste starts sizzling and
come up slowly it means it is the right heat but if it becomes too dark quickly it
means oil is too hot, turn the heat down.
4. Now with the help of a spoon or by your fingers take some paste at a time and drop
in the hot oil little by little so that it makes little balls (pakodis), drop about 10 to 12
balls.
5. At first the pakodis will sink to the bottom of the pan, but do not try to move them,
with the spatula flicker some oil over the pakodis, within a minute pakodis will puff
up and rise to the surface, turn the pakodis to the other side and fry, keep flipping
around the pakodis while frying. Keep the heat low so that inside of pakodis get
cooked.
Drop some
paste in the
hot oil
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Pakodis are golden brown , take them out
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6. In about 5 to 6 minutes pakodis will become golden brown take them out of the oil,
and place them on a plate over paper towel.
7. Turn the heat down, drop the other batch of pakodis in the oil then turn the heat up,
repeat until all the desired pakodis are made.
8. Fill a bowl with hot water and drop the pakodis in hot water and soak them for 10
to 15 minutes.
and place them on a plate over paper towel.
7. Turn the heat down, drop the other batch of pakodis in the oil then turn the heat up,
repeat until all the desired pakodis are made.
8. Fill a bowl with hot water and drop the pakodis in hot water and soak them for 10
to 15 minutes.
Drop the
pakodis in hot
water
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Squeeed pakodis
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9. Once pakodis are soaked, take few balls out from the water and squeeze them
gently between your palms to squeeze the water out. By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
10. Add the squeezed pakodis in kadhi and simmer for 5 minutes so that pakodis get
soaked in the gravy, turn the stove off and let it sit for few minutes before serving.
gently between your palms to squeeze the water out. By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
10. Add the squeezed pakodis in kadhi and simmer for 5 minutes so that pakodis get
soaked in the gravy, turn the stove off and let it sit for few minutes before serving.
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Directions for making chili tadka: (Hot oil) Tadka
1. In a small pan heat butter or ghee, add 2 tablespoons crushed chilies or red chili powder, with a spoon mix butter and chilies, let them fry on very low heat for few minutes. Turn the stove off. |
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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