Pakoda Kadhi ( Microwave Recipe)

by Tarla Dalal

Added to 4 cookbooks
This recipe has been viewed 2946 times

Kadhi fits into any menu, being a traditional favourite. While regular sour curds kadhi qualifies as simple, this easy enhancement using besan dumplings thus making pakoda kadhi a much grander fare.

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Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

For The Pakodas (makes 12)
1/2 cup besan (bengal gram flour)
1/2 cup onions
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp chilli powder
1 tsp fruit salt
salt and to taste
1 tsp oil for greasing

Other Ingredients
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
6 curry leaves (kadi patta)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
2 cups sour curds (khatta dahi)
2 tsp besan (bengal gram flour)
1 tbsp ginger-green chilli paste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method
For the pakodas

Combine all the ingredients along with 1 cup of water in a bowl to make a thick batter. Keep aside.
Grease a microwave-safe big plate with oil, place 1 tbsp of batter on it. Repeat the same to make 5 more pakodas and microwave on high for 40 seconds or till cooked.
Repeat with the remaining batter to make another batch of 6 more pakodas. Keep aside.

How to proceed

Take oil in a microwave-safe bowl and microwave on high for 30 seconds.
Add the mustard seeds, cumin seeds, asafoetida, curry leaves, chilli powder, turmeric powder and salt, mix well and microwave on high for 1 minute. Keep aside.
In another bowl, combine the curds, ginger-green chilli paste, besan and 1 cup of water and mix well so that no lumps remain. Add to step 2 and microwave on high for 4 minutes, stirring once in between.
Add the pakodas and microwave on high for 3 minutes.
Serve immediately garnished with coriander.

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