Ingredients:
For the Pakoras:
Gram flour – 1 cup
Onions – 1/2 cup, chopped
Ginger – 1 tbsp, chopped
Green chillies – 4 to 5, chopped
Salt – 1/2 tsp
Baking powder – 1/2 tsp
Oil for frying
For the Kadhi:
Gram flour – 1 cup
Yoghurt – 1 kg
Salt to taste
Turmeric powder – 1 tsp
Mustard Oil – 1/2 cup
Whole Red Chillies – 10
Coriander Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Mustard Seeds – 1tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/4 tsp
Curry Leaves – 15 to 20
For the Tempering:
Clarified Butter – 2 tbsp
Red Chilli Powder – 2 tsp
Method:
1. For the pakoras, to the gram flour, add onions, ginger, green chillies, salt and baking powder. 2. Add just enough water to make a thick batter.
3. Divide the batter into lemon-sized balls and keep aside.
4. Heat the oil in a kadai.
5. Carefully slide in the balls and deep fry till golden brown.
6. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
7. Keep aside.
8. For the kadhi, mix the gram flour with yoghurt.
9. Add the salt and turmeric powder.
10. Heat the mustard oil till it smokes.
11. Add the whole red chillies, coriander, fenugreek, mustard and cumin seeds.
12. When they crackle, add asafoetida.
13. Now add the gram flour mixture and the curry leaves.
14. Cook on low heat for 2 hours.
15. For the tempering, heat the clarified butter and remove from the heat.
16. Add the red chilli powder and immediately, pour this to the above mixture.
17. Add the dumplings and serve hot.
