Rice Pakoda Kadhi Recipe

Ingredients

• lemon
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• lemon
• 1/4 cup finely chopped coriander (dhania)
• salt (namak) to taste
• 1 cup fresh dahi (curd)
• 2 tbsp besan (gram flour)
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 5 curry leaves (kadi patta)
• 1/2 cup finely chopped onion
• 1 tsp finely chopped garlic (lehsun)
• salt (namak) to taste
• oil for deep frying
• 2 tbsp finely chopped coriander (dhania)

Steps

1. Put the rice in a plate and mash lightly with the help of a potato masher.
2. Add all the remaining ingredients and knead into a soft dough.
3. Divide the dough into 16 equal portions and shape each portion into a ball.
4. Heat the oil in a kadhai and deep fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides.
5. Drain on an absorbent paper. Keep aside.
6. Combine the curds, besan and 1¼ cups of water in a deep bowl and whisk it till smooth. Keep aside.
7. Heat the oil in a deep non-stick pan and add the cumin seeds.
8. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 to 2 minutes.
9. Add the curds-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
10. Just before serving, add the rice pakodas to the prepared kadhi and cook on a medium flame for another 2 minutes.
11. Serve hot garnished with coriander.