This is one of my favorites for two reasons, one is I love making it and the second is I love eating it as well. I first learnt the basics from my Mom in law. Later on my sister in-law showed me the different variations which can be done with this dish. Whenever I call for a party our friend Sukesh dreads that I will end up making Khadhi and he has to eat it. He is a major non vegetarian fan and his wife is a very good cook too.
To start off the major ingredient which decides the final fate of this dish is the curds you use to make this dish which has to be sour.
Ingredients for the Pakodis
1/4 cup Besan,
1/2 tsp Chilli powder,
1/2 tsp of cumin seeds,
Oil for frying.
Salt to taste,
The secret of making soft pakodis is mix the besan with all the ingredients with quarter cup of water and mix it really well. You need to beat the mixture till it turns fluffy. Then fry small round pakodis and drain on a paper Napkin.
Ingredients for the Kadhi
2 cups of sour curds,
1/4 cup besan ,
1/4 tsp of turmeric powder,
1/2 tsp of Chilli powder,
1/4 tsp of Methi seeds
a pinch of Asafoetida(hing),
4-5 cloves of garlic finely chopped,
1. Beat the sour curds to a very fine consistency and add 4 cups of water to it.
2. Mix the besan with turmeric and salt to taste with a little cold water and make a fine paste
3. Add this to the curds and beat it very well.
4.In a kadhai, heat 2 tsp oil(mustard oil preferably) and add the methi seeds and allow to become dark brown. Then add the garlic and fry till golden brown. Ensure the methi seeds are almost black otherwise the Kadhi might turn bitter.
5.Then add the Asafoetida and the chilly powder and immmediately add the curds into the Kadhai and let it boil slowly in a low flame.
Once this is cooked its time to add the pakodis. Wash the pakodis in a bowl of water , gently press them to remove excess water and then add them to the Kadhi mixture.
You can add extra seasoning which also makes the Kadhi look and taste good.
Heat a tsp of mustard oil , add a 1/4 tsp of chilly powder and a few curry leaves and pour this on top of the Kadhi before serving. There you are the Kadhi Pakodi is ready to be served with hot rotis or rice.
To start off the major ingredient which decides the final fate of this dish is the curds you use to make this dish which has to be sour.
Ingredients for the Pakodis
1/4 cup Besan,
1/2 tsp Chilli powder,
1/2 tsp of cumin seeds,
Oil for frying.
Salt to taste,
The secret of making soft pakodis is mix the besan with all the ingredients with quarter cup of water and mix it really well. You need to beat the mixture till it turns fluffy. Then fry small round pakodis and drain on a paper Napkin.
Ingredients for the Kadhi
2 cups of sour curds,
1/4 cup besan ,
1/4 tsp of turmeric powder,
1/2 tsp of Chilli powder,
1/4 tsp of Methi seeds
a pinch of Asafoetida(hing),
4-5 cloves of garlic finely chopped,
1. Beat the sour curds to a very fine consistency and add 4 cups of water to it.
2. Mix the besan with turmeric and salt to taste with a little cold water and make a fine paste
3. Add this to the curds and beat it very well.
4.In a kadhai, heat 2 tsp oil(mustard oil preferably) and add the methi seeds and allow to become dark brown. Then add the garlic and fry till golden brown. Ensure the methi seeds are almost black otherwise the Kadhi might turn bitter.
5.Then add the Asafoetida and the chilly powder and immmediately add the curds into the Kadhai and let it boil slowly in a low flame.
Once this is cooked its time to add the pakodis. Wash the pakodis in a bowl of water , gently press them to remove excess water and then add them to the Kadhi mixture.
You can add extra seasoning which also makes the Kadhi look and taste good.
Heat a tsp of mustard oil , add a 1/4 tsp of chilly powder and a few curry leaves and pour this on top of the Kadhi before serving. There you are the Kadhi Pakodi is ready to be served with hot rotis or rice.
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