Kadhi is originated from Indian Sub-continent. It is made by yogurt, a thick gravy based on chickpea flour (Besan) and contains fritters called pakoras. The Low fat Palak Kadhi Pakodi is a healthy and gluten free dish.
As we all know that Spinach/Palak is full of iron and minerals, and it is combined with the added benefits of curd/plain yogurt.
I made the Pakodi/fritters with Besan/gram flour/Chana dal powder, which in itself is rich in protein. I am making these fritters with the help of an Appe (Appam) pan, which you can easily buy from Indian stores, or online.
Let’s cook this healthy version of Kadhi! I am sure that you guys will love it!
2 cups of curd/plain yogurt (Sour curd is good for kadhi.)
½ cup of gram flour/chana dal powder/besan
1 tbsp fenugreek seeds/methi dana
½ tbsp turmeric powder/Haldi
½ tbsp cumin seeds/jeera
Salt as per your taste
4 cups water
1 tbsp oil
A pinch of turmeric powder
A pinch of heeng
1 tsp cumin seeds
½ tbsp Eno powder or baking powder (You can Find Eno in Indian Grocery stores)
Salt as per your taste
Appe pan/Appam pan
2.Whisk it properly, so there will be no lumps, and check the mixture's consistency. It should be like how pancake mix feels. Add the Eno powder/baking powder and mix it.
3. Put the Appe (Appam) pan on medium heat, and brush it lightly with oil.
6. After 3-4 minutes, open the lid and flip the fritters to the other side with the help of the spatula that usually comes with the pan. I could not find mine, so I used a plastic fork.
9. Take them out from the pan, and make more fritters the same way based on serving requirements.
2. Now, make a puree of the boiled spinach with the help of a blender and keep it aside in a mixing bowl.
3. Add ½ cup of Gram flour/chana dal powder/besan in the puree and mix it properly, so there won't be any lumps.
6. When the jeera and methi dana start crackling, add the puree made of spinach and gram flour into it. Mix it properly and add 1 cup of water to it.
7. Now, whisk curd/plain yogurt in the bowl with 1 cup water and then add it inside the pot.
After that, turn off the flame and cover the lid for 5 minutes.
1 tsp of Mustard seeds/Rai
1/2 tsp of red chili powder
3 tbsp of mustard oil, ghee, or any vegetable oil
After 2 minutes, when the Mustard seeds start spluttering, add the Red Chilies.
Do not overheat it, or else it will burn. Pour the tadka/tempering onto your Palak Kadhi.
As mentioned in the ingredients section, Kadhi will be best in its flavor if the yogurt is sour. If the yogurt being used is not sour, you can use amchur powder mix with some hot water and add it to Kadhi.