Description[]
Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.
- Contributed by Indiancuisineandculture Y-Group
- See also Gujarat on a platter - mouth-watering recipes...
Ingredients[]
Batter[]
- 100 g gram flour (besan)
- 50 g chopped methi (fenugreek) leaves
- 2 g saji ful (citric acid)
- 5 ml lemon juice
- 5 g sugar
- 3 g crushed black pepper
- 10 g chopped coriander leaves
- 3 g coriander seeds
- 3 g sounth
- oil to fry
- salt to taste
Kadhi[]
- 100 g curd
- 50 ml water
- 2 g turmeric
- salt to taste
- 10 g sugar
- 5 g mustard seeds
- oil for tempering
- 10 g gram flour
Directions[]
Batter[]
- Make a batter of the gram flour and other ingredients and fry them in small roundels till golden brown.
- Serve hot along with the kadhi.
Kadhi[]
- To make the kadhi, mix water, curd and gram flour well.
- Heat oil in a pan and put the mustard seeds.
- After the seeds begin to splutter, add it to the mixture along with the other ingredients.
- Cook till you get a thick consistency.
- This is a dish that's usually made during the monsoon.