Gram Flour Kadhi Kadhi is eaten in every house with great fervor, but if you are also afraid of making kadhi, then in today’s link we have brought for you a wonderful kadhi recipe by a very simple method, which once you make, you will want to make again and again. In this episode, with the unique combination of the unique tempering of fenugreek seeds, we have brought for you a very wonderful recipe of Gram Flour Kadhi, which you can enjoy with rice, roti, or kulcha.
Dal and vegetables are usually made in every house to change it; you can also use this kadhi. We get bored of eating the same type of food, and then kadhi is also considered a very good option instead of lentils. Gram flour is not only beneficial for our health, but the taste of kadhi is also very good, so you must try this recipe once. So let’s quickly see what ingredients we need to make kadhi.
Ingredients to make Gram Flour Kadhi :
Gram Flour (Gram Flour)—1/2 cup
Curd (Curd)—1 cup (sour)
Turmeric – 1/2 tsp
Red chili powder—1/2 tsp
Salt—according to taste
Water—3 cups
Oil—2 tbsp
Fenugreek seeds—1/2 tsp
Mustard seeds—1/2 tsp
Asafoetida—1 pinch
Whole red chili—2
Curry leaves—8–10
Finely chopped ginger—1 tsp
Green chili—1-2 (chopped)
Method of preparation to Gram Flour kadhi :
Put gram flour and curd in a vessel. Add turmeric, red chili, and salt to it and beat well so that there are no lumps. Now prepare a thin batter by adding water slowly. Pour this batter in a deep pan and keep it on low flame to cook. Keep stirring in between so that it does not stick to the bottom. Cook it on low flame for at least 20–25 minutes until the curry starts boiling, and do not let it thicken after cooking. Heat oil in a small tempering pan. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves, whole red chillies, ginger, and green chillies. When everything starts crackling, add this tempering to the prepared curry. Serve Besan ki Kadhi with hot rice or jeera rice. Garnish with coriander leaves on top.