Rajasthani Kadhi


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The Rajasthani staple dahi pakoda kadhi is more popularly known as 'khatta'. Kadhi-chawal is a meal combination that features almost every other day in Rajasthani households. Nutritious and wholesome, this is one of my favourite recipes which was shared by a very close Marwari friend. I am sure you will enjoy this recipe as much I have.

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Serves 4.
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    For the pakodis

    1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
    2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
    3. Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

    For the kadhi

    1. Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
    2. Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
    3. Simmer for 10 to 12 minutes.

    How to proceed

    1. Add the pakodis to the hot kadhi and mix well. Serve hot.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    1 review received for Rajasthani Kadhi

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     Reviewed By
    Foodie #556210December 16, 2011

    This turned out great. a must try.

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    Helpful reviews for this recipe
    Reviewed December 16, 2011by Foodie #556210

    This turned out great. a must try.

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