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Microwave Methi Pakoda Kadhi Recipe | Instant Methi Pakoda Kadhi | Microwave Fenugreek Dumpling Kadhi |
Tarla Dalal
27 August, 2015
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Microwave Methi Pakoda Kadhi Recipe | Instant Methi Pakoda Kadhi | Microwave Fenugreek Dumpling Kadhi |
The Microwave Methi Pakoda Kadhi is a delightful and ingenious recipe, offering an Instant Methi Pakoda Kadhi experience that's both flavorful and incredibly convenient. This dish marries the tangy comfort of traditional Kadhi with the unique bitterness and aroma of fenugreek-infused fritters, all expedited by the magic of microwave cooking. It's a perfect solution for those craving homemade Indian flavors without the time commitment of conventional methods.
The star of this dish is undoubtedly the Methi Pakodas, which are prepared with a health-conscious twist. Instead of deep-frying, these pakodas are cooked in the microwave. The dough for the pakodas is a simple blend of 1/4 cup finely chopped fenugreek leaves (methi), 1/2 cup besan (Bengal gram flour), 1/2 cup finely chopped onion, 1/2 tsp chilli powder, and salt to taste. A crucial ingredient for the microwave method is 1/2 tsp fruit salt, which helps create a soft, fluffy texture. This mixture is kneaded into a soft dough with minimal water, shaped into 10 equal round balls, and then microwaved on high for just 40 seconds, yielding perfectly cooked, non-fried pakodas.
The Kadhi component forms the tangy and savory base of the dish. It starts with 2 cups of whisked sour curds (khatta dahi), providing that characteristic tang. To this, 2 tsp besan (Bengal gram flour) is added to give the Kadhi its desired thickness and creaminess. Aromatic elements like 1 tsp ginger (adrak) paste and 1 tsp green chilli paste infuse the Kadhi with a fresh, spicy kick. All these ingredients are combined with 1 cup of water and salt to taste, then whisked thoroughly to create a smooth, lump-free mixture.
The tempering (tadka) is vital for imparting the classic Kadhi flavor. In a microwave-safe bowl, 2 tsp oil is heated for 30 seconds. Then, 1 tsp mustard seeds (rai / sarson), 1 tsp cumin seeds (jeera), a pinch of asafoetida (hing), and 6 curry leaves (kadi patta) are added and microwaved on high for 1 minute until the seeds splutter and the aromatics release their fragrance. Following this, 1/2 tsp chilli powder and 1/4 tsp turmeric powder (haldi) are mixed in, further enhancing the color and flavor of the tempering.
The prepared curds-besan mixture is then added to this flavorful tempering, mixed well, and microwaved on high for 4 minutes, with a stir after 2 minutes to ensure even cooking and prevent curdling. This step brings the Kadhi to a perfect consistency. Finally, the pre-cooked methi pakodas are gently added to the hot Kadhi and microwaved for another 3 minutes, stirring twice in between, allowing the pakodas to soak up the delicious flavors of the Kadhi.
The most impressive aspect of this Microwave Fenugreek Dumpling Kadhi is its incredible speed. Both the pakodas and the Kadhi are cooked in minutes, making it possible to prepare them fresh right before serving. This ensures a hot, comforting, and flavorful dish that's ready in a flash, perfect for a weeknight dinner or a quick meal. Serve immediately, garnished with 1 tbsp finely chopped coriander (dhania) for a burst of freshness, and enjoy this wholesome, instant take on a traditional favorite.
Tags
Preparation Time
15 Mins
Cooking Time
9 Mins
Total Time
24 Mins
Makes
4 servings
Ingredients
For The Methi Pakodas (makes 10)
1/4 cup finely chopped fenugreek leaves (methi)
1/2 cup besan (Bengal gram flour)
1/2 cup finely chopped onion
1/2 tsp chilli powder
1/2 tsp fruit salt
salt to taste
Other Ingredients
2 cups whisked sour curds (khatta dahi)
2 tsp besan (Bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the methi pakodas
- 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.
How to proceed
- 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.
Methi Pakoda Kadhi ( Mcrowave Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
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Archana M
May 5, 2021, 3:29 p.m.
Pakoda kadhi in microwave.. very nice recipe.. the pakodas are soft and flavoured with methi.. I was worried that the curds would curdle.. but stirring in-between does not let it happen.. This made really quick.. and taste equally yumm.. I served this with hot rice..
Sowmmya Vijay
Sept. 15, 2010, 1:49 p.m.
This recipe turned out perfect like all your other recipes.Real quick to cook ...tastes yummy!!
Tarla Dalal
Sept. 15, 2010, 1:49 p.m.
Hi Sowmmya, we are delighted you loved the Methi Pakoda Kadhi recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
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