1 cup Curd, beaten
2 cups Water
Salt to taste
1 heaped tsp Degi red chilli powder
½ tsp Turmeric powder
1 tbsp Gram flour
For Pakode
1 cup Gram flour
⅓ cup Curd, beaten
¼ tsp Carom seeds
A pinch of asafoetida
½ tsp Turmeric powder (optional)
1 tsp Degi red chilli powder
Salt to taste
Water as required
2 tbsp Coriander leaves, chopped
½ tsp Baking soda
1 tsp Oil
For Tadka
2 tbsp Ghee
¼ tsp Fenugreek seeds
4 Dry red chilli
1 tbsp Coriander seeds, roughly crushed
½ inch Ginger, chopped
¼ tsp Asafoetida
In a large bowl, add curd, water, salt to taste and whisk it properly.
Add degi red chilli powder, turmeric powder, gram flour and whisk everything properly to make sure there are no lumps, transfer this mixture into a kadai.
On medium flame keep stirring slowly.
Onces the kadhi start boiling, make small balls from the batter and drop them gently into the boiling kadhi.
Cook on medium flame until the dapkas start floating on the top.
Transfer the prepared tadka to the kadhi. Onces it gets thick.
Switch off the flame. Garnish it with coriander leaves.
Serve hot with rice.
For Pakode
In a large mixing bowl, add gram flour, curd, carom seeds, a pinch of asafoetida, turmeric powder, degi red chilli powder, salt to taste, water as required and mix everything well.
Make sure the batter is semi thick
Add coriander leaves. In a small bowl, add baking soda, oil mix it well and transfer this mixture into the batter and mix everything well.
For Tadka
In a pan, add ghee once it’s melted. Add fenugreek seeds, dry red chilli, crushed coriander seeds let it splutter.
