Methi Pakoda Kadhi ( Mcrowave Recipe)
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 24834 times
Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving!
- Combine all the ingredients in a deep bowl and knead into a soft dough using little water (approx. 4 tsp).
- Divide the dough into 10 equal portions and shape each portion in between your palms into a round ball.
- Place them on a greased a microwave-safe plate and microwave on high for 40 seconds. Keep aside.
- Combine the curds, besan ginger paste, green chilli paste, salt and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Put the oil in a microwave-safe bowl and microwave on high for 30 seconds.
- Add the mustard seeds, cumin seeds, asafoetida, curry leaves, chilli powder and turmeric powder, mix well and microwave on high for 1 minute.
- Add the curds-besan mixture to the prepared to the tempering, mix well and microwave on high for 4 minutes, while stirring once after 2 minutes.
- Add the prepared methi pakodas to the kadhi, mix gently and microwave on high for 3 minutes, while stirring twice in between after every 1 minute.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||253.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||4.1 mg|
|Folic Acid||40.7 mcg|
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