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Dhokla Kadhi

May 2, 2013

My family enjoys having Punjabi kadhi without Pakodas
In Punjab kadhi is enjoyed with spicy pakodas.
I tried this Kadhi once with Gujarati Dhoklas and to my surprise my family relished it.
Simple, easy to make Dhokla kadhi tastes good with hot steamed rice as well as tandoori roti’s.

kadhi dhokla

Ingredients:
Dhoklas
1-cup besan (gram flour)
Salt to taste
A pinch of turmeric powder
3 tables spoons sour curd
A pinch of citric acid
1-teaspoon sugar
¼ cup Fenugreek leaves chopped
1 small onion chopped very fine
1 teaspoon green chili and ginger paste
Water to mix the dough
¼ teaspoon Eno fruit salt

Ingredients:
Kadhi

3 cups sour curd
1-cup besan (gram flour)
Salt, to taste
½ teaspoon Turmeric powder
Red chili powder to taste
1 tea spoon Methi/ Fenugreek seeds
1 tea spoon Mustard seeds
Pinch of Hing/ Asafetida
Few Curry leaves
2-tea spoons oil for tadka
Ingredients:
Tadka
1 Medium size onion sliced
1 teaspoon ginger
1 teaspoon garlic
Few dry red chilies
¼ cup chopped fresh spinach/ methi
2 table spoons desi ghee for tadka

kadhikadhi

Method:

Dhokla:

Mix all the ingredients to form a batter like you make for idlis.
Oil the mini idli moulds and boil water in the idli cooker.
Add Eno fruit salt mix the batter lightly.
Spoon the frothy batter to the moulds and steam for 6 minutes.
Let it cool. Cover and leave the Idlis aside till the Kadhi is ready.

kadhi

Kadhi:

Blend together curd, besan, turmeric powder, red chili powder and salt.
Mix water to make thin batter like buttermilk.
Heat oil in a big pan or a Kadhai.
Add hing, mustard seeds and methi seeds.
Add the yoghurt, let it cook till it comes to a boil reduce the heat and cook for another 20-25 minutes.
Keep stirring occasionally to avoid sticking at the bottom of the pan.
Turn the gas off and prepare the tadka.

kadhi

Tadka:

Crush the onion slices to separate then.
Freshly pound ginger and garlic coarsely.
Heat ghee in a pan add crushed onions sauté them till they turn light brown.
Add ginger garlic and fry till brown.
Add red chilies, spinach/ methi leaves and fry for 5 minutes.
Boil the kadhi and transfer to the serving bowl. Add the dhoklas.
Garnish with the fresh tadka and serve hot with steamed rice.

kadhi

Chef’s comments:


Left over Dhoklas can be used for the kadhi.
I generally keep the curd out of the refrigerator overnight for making it sour.
Same sour curd can be used for the dhoklas too.
Comments from my family…. Kadhi tastes better the next day. You may like to give it a try.

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4 Comments
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  1. May 8th, 2013. Cooking with Yoghurt | Heat in the Kitchen
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