Besan ki kadi used to be a part of Sunday lunch at my parent’s house. We are four siblings, so quantity was always more, but still my mother used to prepare more than required as before lunch we would have finished some bowls of kadi just like that😋😋
In Rajasthan consistency of kadi is very thin, which means less besan and more butter milk, whereas in UP kadi is thick. My personal choice is thin kadi, but if someone serves me any kind of kadi I have no complaints🙂🙂
Plain boiled rice is the best match with kadi. My sister Nandini used to have only kadi chaawal for her lunch, and used to make sure to have the same for dinner…. so now if she comes to my parent’s house, we all prefer that she should only prepare kadi. She is the best person in our house to cook savoury food. Here I am posting the recipe for thin Rajasthani kadi, but if you prefer slightly thick, just add little more besan in it…….
Besan(gram flour) 1/8 cup+1tbsp
Sour curd 1/2litre
Water 4+1/2 cup
Turmeric powder (haldi) 1/4tsp
salt according to your taste
ajwain(jeera) , rai (mustard seeds) hing(asafoetida) jeera (cumin seeds) kali saabut mirch(whole black pepper) , loung (cloves) for tadka
Green chopped coriander leaves for garnishing.
If curd is not sour, then add little bit of dry lemon powder. In Hindi we call it tatri.
Take curd in your cooking vessel and whisk it.
After some whisking, add water and again whisk.
Finally, add besan and haldi and mix nicely.
In the beginning you might feel that proper yellow color has not come despite adding haldi, but don’t worry – as kadi will start getting cooked, beautiful yellow color will be there. So, don’t add too much haldi.
Keep the vessel on gas and keep on stirring it on full flame till it starts boiling.
Now keep the heat on sim, add salt and let it boil. In between give a stir.
In a vessel take some besan, add salt, red chilli powder and asafoetida (hing). Add water slowly and prepare thick batter for pakode. Whisk it nicely so that batter is light and pakoda will be soft and light.
Heat enough oil in a small pan so that pakoda can be deep fried. Some prefer adding chopped onion or boiled or raw potatoes in besan batter. But I prefer plain pakoda in kadi. Drop small pakodas either with your finger tips or with spoon.
Fry them from all sides, take them out and keep them in a bowl of water.
Once you are done with all pakodas, take some in your palm and gently squeeze them so that water and extra oil can come out from them.
Now add them into boiling kadi.
To test if kadi is ready or not, taste little bit of kadi in a bowl – if you don’t get the taste of raw besan, kadi is ready. It takes almost 1.5 to 2 hours to get kadi ready on sim heat. Switch off gas.
Heat oil in tadka pan and crackle ajwain, rai, hing and jeera, add cloves, black pepper and red chilli powder.
Add this in ready kadi.
Garnish with chopped coriander leaves. Serve with plain boiled rice.