Dhai Kadhi -Panjabi style
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- Ingredients for Kadhi
- 1 cup besan (gram flour)
- 2 cups khatti dahi (sour Yogurt)
- 1/2 tsp haldi powder (turmeric)
- 3/4 tsp red chili powder
- Salt to taste
- For Tadka
- 2 Tbsp oil
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp methi daana (fenugreek seeds)
- 8 Kadi leaves
- 1/2 tsp Mustard seeds
- 2 laung (cloves)
- 3-4 dry red chilis
METHOD
Method for Kadhi
- Mix yogurt, besan, salt, haldi, red chili powder and 5 1/2 cups water. Beat well till no lumps remain.
- In a big heavy bottomed pan heat oil and add all the ingredients for tadka.
- Add the yogurt water mixture to the tadka. Keep stirring continuously till it boils. After one good boil, lower the heat and simmer for 15 to 20 minutes stirring occasionally.
- Add the pakoras to the hot kadhi.
Method for Pakoras:
- Mix all the ingredients for the pakoras.
- Heat Oil in a Kadai or Pan.
- Drop small portions in hot oil to make pakoras.
- Cook until crisp.
Serve hot with white or Brown Rice
