Preparation time: 45 mins
For Making the Khadi
2 cups curd / plain yogurt
1 cup water
1/3 cup besan / gram flour
1/2 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp Garam Masala
For tempering:
1 red chilly, broken into half
1 tsp Cumin Seeds
2 tsp oil
Salt
For the Pakoras:
1.5 cups besan / gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp Cumin seeds
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water
Garnishing
Coriander leafs chopped
- 2 tbsp
Green Chilly chopped – 1 tsp
Method of Preparation
Mix the ingredients for the pakoras to form a batter. The
consistency should be that of bajjis, not too loose.
Deep fry the pakoras
in hot oil using deep frying pan /Kadai. Kept aside.
Beat the curd well.
Add gramflour and other ingredients and
beat well.
Heat oil and add the
jeera and halved red chilly. When the jeera splutters and turns brown, lower
heat to minimum and add the curd mixture. Stirr continuosly After 3 mins,
remove from fire.
When you are ready to
serve the kadhi, add the dumplings, mix once through and serve.
Garnish with chopped
coriander leaves and green chillies.
Sserve with chapatis
/ roti.
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