Kadhi is a North Indian dish in India. Everyone knows it well, mostly people love it, and it is cooked regularly in most houses specially weekend. In North India, it is a must at one of the meals in the days preceding a wedding or any special occasion. North Indian kadhi is thicker than Gujarati Kadhi, being thick, like a custard sauce. It also has dumplings or pakoree. This recipe looks long, but it is a very easy dish to make. There is popular saying that every Indian girl should know how to make Kadhi and Kheer, to become an expert at cooking.
• 11/2 cup gram flour or besan, sifted to remove lumps
• 1/4 tsp. salt
• 1/8 tsp. Fruit Salt
• Water to make batter
• 1 cup oil for deep frying
• 1 cup yogurt
• 3 tbs. gram flour
• 1 tbs. Ghee
• 1 tsp. Cumin seeds
• A pinch of asafetida
• 3-4 curry leaves
• 1 1/2 tsp. salt, to taste
• 2 tbsp. Ginger grated
• 1/2 tsp. turmeric powder
1 tsp. Red Chiili powder, 1tsp. Dry coriander powder
1tsp. lime Juice and fresh coriander leaves for garnishing
Making Pakoree or dumplings:
Place all ingredients for dumplings in a bowl and make a batter with enough water. Beat it well. The trapped air is what will make them light and fluffy. Solid dumplings do not taste nice.Heat oil in the shallow fry pan. Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers. Make as many at a time as can float without overlapping each other. Fry until golden brown. Keep aside.
Place yogurt in a bowl, add sifted gram flour and beat together, to make a smooth batter. Add salt, turmeric and water. Mix well.
Heat oil in a pan and add cumin seeds, ginger and asafetida powder. As soon as the cumin seeds begin to splutter add the yoghurt mixture. Add dry coriander powder and chilli powder.
Bring to boil, stirring frequently, until it stops trying to rise and boil over. Turn heat down to medium.
Put the pakoree and low the heat and keep for some time. Add lime juice and chopped fresh coriander leaves. Serve with hot steam Rice.