Methi Pakoda Kadhi ( Mcrowave Recipe)
by Tarla Dalal
Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving!
Methi Pakoda Kadhi ( Mcrowave Recipe) recipe - How to make Methi Pakoda Kadhi ( Mcrowave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Methi Pakodas (makes 10)
1/4 cup finely chopped fenugreek (methi) leaves
1/2 cup besan (bengal gram flour)
1/2 cup finely chopped onions
1/2 tsp chilli powder
1/2 tsp fruit salt
salt to taste
Other Ingredients
2 cups whisked sour curds (khatta dahi)
2 tsp besan (bengal gram flour)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
6 curry leaves (kadi patta)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
For The Garnish
1 tbsp finely chopped coriander (dhania)
For the methi pakodas
- For the methi pakodas
- Combine all the ingredients in a deep bowl and knead into a soft dough using little water (approx. 4 tsp).
- Divide the dough into 10 equal portions and shape each portion in between your palms into a round ball.
- Place them on a greased a microwave-safe plate and microwave on high for 40 seconds. Keep aside.
How to proceed
- How to proceed
- Combine the curds, besan ginger paste, green chilli paste, salt and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Put the oil in a microwave-safe bowl and microwave on high for 30 seconds.
- Add the mustard seeds, cumin seeds, asafoetida, curry leaves, chilli powder and turmeric powder, mix well and microwave on high for 1 minute.
- Add the curds-besan mixture to the prepared to the tempering, mix well and microwave on high for 4 minutes, while stirring once after 2 minutes.
- Add the prepared methi pakodas to the kadhi, mix gently and microwave on high for 3 minutes, while stirring twice in between after every 1 minute.
- Serve immediately garnished with coriander.
| Energy | 235 cal |
| Protein | 9.4 g |
| Carbohydrates | 20.9 g |
| Fiber | 3.8 g |
| Fat | 10.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 253.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 4.1 mg |
| Folic Acid | 40.7 mcg |
| Calcium | 238.3 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 37.9 mg |
| Potassium | 279.8 mg |
| Zinc | 0.5 mg |