Kadhi Pakoda

Ingredients

• 1 cup chickpea flour
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon asafetida
• 1/4 teaspoon chili powder
• 1/4 teaspoon baking powder
• oil to deep fry the dumplings
• 1 1/2 cup yogurt
• 1 cup water
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 2 tablespoons chickpea flour
• 1 teaspoon salt
• 1/4 teaspoon asafetida
• 1 teaspoon cumin seeds
• 1 dry red chili
• 1 teaspoon oil
• 1 teaspoon oil
• 5 curry leaves
• 1/2 teaspoon black mustard seeds

Instructions

1. 1

   In a mixing bowl, add all the ingredients mentioned under the chickpea dumplings except for the oil. Pour water little by little and whisk it to make a smooth batter. The consistency should be like pancake/dosa batter.

2. 2

   Cover the bowl and allow it to rest for 15 minutes.

3. 3

   Take a deep saucepan and place it on medium high heat. Pour enough oil for deep-frying the dumplings.

4. 4

   Once the oil is hot enough, layer a plate with kitchen towel.

5. 5

   Using a spoon, drop 1 tablespoon of batter into the oil. Depending on how big your pan is, repeat the process to make several dumplings. Do not overcrowd the pan. It will take a couple of minutes for the dumplings to puff up and turn golden brown in color. Using a slotted spoon, take off the dumplings from the pan and place it on the plate layered with the kitchen towel.

6. 6

   To prepare the curry, add all the ingredients mentioned under the curry in a mixing bowl, except for oil, cumin seeds and dry red chili. Whisk it to get a smooth consistency.

7. 7

   Place a deep saucepan or a wok on medium high heat and pour the oil. When the oil is hot enough, drop the cumin seeds and the dry red chili. Allow it to sizzle for a few seconds and then very carefully pour the yogurt chickpea mixture. Give it a stir and reduce the heat to medium. Let it simmer for 3 minutes, stirring occasionally in between.

8. 8

   After 3 minutes, drop the fried dumplings and give it a mix. Pour ½ cup of water and allow it to simmer for 5 more minutes. Check for salt and add any, if required. If you would prefer more gravy, add a little bit of water and cook for a minute. Then, switch off the heat.

9. 9

   For final boost of flavor, take a small pan and put it to medium high heat. Pour 1 teaspoon of oil and when it is hot enough, very carefully (as it will splatter) drop the mustard seeds and curry leaves. Allow it to sizzle for a couple of seconds and then, switch off the heat. Pour it on top of the Kadhi and serve warm with rice.