dhokli kadhi ... if you are craving for kadhi pakodi and are scared of frying...
Make a kadhi with dhokli . Dhokli is a boiled dumpling made with chickpea flour for this kadhi and makes you free to enjoy kadhi more frequently.
Kadhi chawal is a comfort food , although i like it more with chapatis .The only concern of kadhi lovers is that the pakodi is invariably drunken on oil . Deep frying is a scary thought for many. This dhokli kadhi comes to the rescue when i don't want frying , i do enjoy my fried stuff occasionally though.
I make many variations of kadhi with steamed or microwave cooked pakode , sometimes using spinach or other vegetables too. But a basic kadhi is always something to look forward to , especially in a North Indian home. That basic flavor of kadhi comes from the ingredients used for tadka (tempering) while the base of the kadhi is always chick pea flour and buttermilk. The fluffy juicy pakodis (chick pea flour fried fritters) floating into the kadhi make a delicious bite and that is the sinful part of the traditional kadhi.
If the pakodi is replaced with a steamed dumpling or a boiled one , the texture of dumpling changes a bit but the basic taste of the kadhi remains the same. So i make this dhokli kadhi very often to simulate kadhi pakodi...
ingredients for the kadhi base...
(4-5 large servings)
besan(chick pea flour) 1/2 cup
buttermilk 2-3 cups
salt to taste
turmeic powder 1 tsp
Mix everything up and whip to make a smooth thin batter . Use more water to make the batter almost watery as it thickens as it cooks.
Pour the thin besan batter into a wide pan and let it boil on high heat while stirring constantly, turn the flame low as soon as the batter starts boiling , now it doesn't need constant stirring. Let it cook for about 5 minutes till you make the paste for dhokli and shape them . Read on...
ingredients for the dumplings (dhokli) ...
besan (chickpea flour) 1/2 cup
ajwain seeds 1/2 tsp
red chilly powder 1/4 tsp(optional)
oil 2 tsp
salt to taste
soda bi carb 1/4 tsp
oil 1 tbsp (sunflower,peanut or sesame oil)
procedure for the dhokli...
Make a medium soft dough using some water with all the ingredients mixed together. Roll the dough in a log tube with oiled hands and cut the tube in 1 cm nuggets. It's almost like making gnocchi , using chick pea flour . Detailed instructions can be seen in a recipe of guar dhokli ki subzi i posted long back , now you know these dumplings can be used in vegetable curries also .
Let the kadhi and dumplings boil on low flame till the kadhi gets thick and reduced to almost 4/5th of the original volume.... stirring the cooking kadhi softly all this while preventing the dumplings from getting smashed.
After cooking the kadhi it's time for a tadka (a spice tempering). Heat ghee in a tadka pan or a wide ladle(as i do) and add the ingredients one after the other in the same succession as they are listed here...
ghee 2-3 tbsp
fenugreek seeds 1/2 tsp
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
fennel seeds 1/2 tsp
1/2 a flower of star anise
an inch piece of cinnamon broken
cloves 4-5 nos.
black n green cardamom 1 each crushed
red chilly powder 1-2 tsp
This time i made this beans and soy granules stir fry with tender ginger..
No worries if it doesn't involve frying.....the flavors of this punjabi/UP kadhi lie in the thickened soup and not in the dumplings , although the dumplings add fun to the soupy bowl of contentment.....