Rajsthani Pakoda Kadi ( Rajasthani Kadhi With Dumplings)

The highlight of the Rajasthani Pakoda Kadi is the addition of crisp and fresh besan pakodas! You will also find this kadi to be more flavorful, as it uses a wider selection of spices than normal, everyday kadi recipes. Such a splash of flavors is essential to enjoy food in extreme climates such as that found in Rajasthan.

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For Pakoda - 1 cup Besan (Gram Flour)
2 tbsp finely chopped Coriander
1/4 tsp Turmeric powder
A pinch of Baking soda
1 tsp Jeera (Cumin seeds)
1 1/2 tsp finely chopped Green chillies
Salt as per the taste
For Kadhi - 2 cups Curds (dahi)
2 tbsp Besan ( Gram flour)
1/4 tsp Turmeric powder
1 tbsp Oil
2 whole Dry Kashmiri red chillies
1/2 tsp Fennel seeds
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp grated Ginger
4 to 6 Curry leaves
1/2 tsp Chilli powder
For the pakodas : Combine all the ingredients of pakoda along with approx. ½ cup of water in a deep bowl and mix well.
Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides.
For the kadi : Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well.
Heat the oil in a deep non-stick pan, add the red chillies, fennel seeds, coriander seeds, cumin seeds, ginger, curry leaves and chilli powder and stir on a medium flame for a few seconds.
Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Just before serving, add the pakodas to the hot kadi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.