I was looking for an easy recipe of podi that did not use dry coconut in the podi. While searching I found this recipe that was close to what I was looking for; readily available ingredients, easy to cook, grind and hassle free storage. As an added bonus this recipe does not use any oil while roasting and so stays for a longer time.
As the name suggests it can be used as accompaniment with idlis, dosas or even plain rice along with good quantity of oil or ghee.
Adapted from: Vah chef
- ¼ cup raw rice ( I used sona masoori)
- 8-10 red chillies(whole)
- ½ cup chana dal
- ½ cup urad dal
- 10-15 curry leaves
- ¼ cup pepper corns
- ¼ tsp methi/fenugreek seeds
- A pinch of hing/asafetida
- Heat a pan/kadai on medium. Keep all the ingredients ready.
- First dry roast red chillies till they turn light brown. Add raw rice and chana dal to this and keep stirring.
- Next add whole pepper, urad dal, methi seeds and keep stirring and cooking until it gets light brown.
- Add curry leaves, hing and mix well. Switch off the flame but continue to stir.
- Allow this to cool. Put it into the grinder, along with salt and make it into a coarse powder.
- Store in air tight container and use as necessary.
Kadi Pakodi is a famous North Indian dish in which pakodis (fried dumplings made of besan) are dipped in yogurt based curry called kadi. This is thicker than the Guajarati Kadi.
Traditionally, the pakodis are deep fried and then added to the Kadi. However after some favorable experiments with Appe Ponganalu/Paniyaram/Uniyappam I have used my trusty Aebleskiver Pan /skillet for making the pakodis. You can see an example of the pan here .
Since this is not deep frying, it cuts down on the calories, but with no much compromise on taste. If there is any concern about using the Aebleskiver Pan or if it is not available then by all means go ahead and deep fry the pakodis. The preparation can be used more as a guideline and can be aptly adapted to suit one’s taste and needs.
This dish can be enjoyed either with plain white rice or chapathis/rotis.
For Besan Pakora/pakodis
- 1 cup besan (gram flour)
- 1 medium onion (chopped)
- 3 Tbsp chopped coriander leaves
- 1 green chilli finely chopped
- 1 tsp cumin seeds
- A pinch of baking soda
- Salt to taste
- Oil for deep frying (2-3 Tbsp if using the Aebleskiver pan)
For the Kadi
- 2 cups curds/yogurt (dahi) , beaten
- 4 Tbsp besan (gram flour)
- 1/4 tsp turmeric
- 1 tsp chilli-ginger paste
- salt to taste
- 4 to 6 curry leaves (kadi patta)
- 2-3 whole dry red chillies (broken)
- 1/4 tsp fenugreek (methi) seeds
- 1/2 tsp cumin seeds
- A pinch of Hing/asafatedia
- 2 Tbsp oil
To make the pakodis:
Mix all the ingredients for the pakodis (except the oil), add little water to make a thick batter.
- If deep frying: Heat the oil in a kadhai and drop spoonful of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Remove and place them on absorbent paper. Keep this aside.
- If using AebleskiverPan: (You can buy the pan from here) Heat the pan and add little oil in all the groves. When it is medium hot, add spoonful of the prepared batter in the groves. Within a minute turn it on all the sides and make sure it browns evenly. This cooks very fast so be very careful. Remove from pan and keep aside.
To make the kadhi
- In a separate bowl beat the curd/yogurt and mix gram flour in it. Mix thoroughly so that there are no lumps.
- Add turmeric powder, salt and 2-3 cups of water. Whisk well.
- Now heat oil in a big kadhai. Add cumin seeds/jeera and methi/ fenugreek seeds.
- When they begin to sputter add chilli-ginger paste. Stir fry for 15- 20 secs and then add besan-curd mixture.
- Stir well and bring it to a boil. Then let it simmer on a slow fire for about 10 minutes. Stir occasionally.
- After 15 mins add the pakoras, and simmer the kadi for about 5 minutes. Serve the kadhi-pakodi hot with steamed rice.
Ragi rotti is a breakfast food of the state of Karnataka, India. Rotti or pancake is made from ragi/ finger millet flour. Raagi (Finger Millet, in English), a whole grain is rich in iron content and being low in Glycemic index is good for people with diabetes.
The process of making these Rottis are very similar to Akki Rotti, the rice flour pancake. You make the dough first and then pat the dough on the tava. One can pat the prepared raagi dough to round shape directly over the pan; but this requires good practice to get the correct thickness, and care needs to be taken to see that the pan is not hot.
I follow another method in which the Roti dough is patted on to a shape of circle on a plastic cover/aluminum foil. I then transfer the prepared circled dough onto the hot tava. I feel this method gives more flexibility as it is easy to control the shape and the thickness of the “Rotti”.
This is a great way to get the goodness of Ragi and enjoy its health benefits!
These are served along with chutney and a dollop of ghee or butter on the side.
You can see other recipes here:
- 2 cups Ragi flour (nachni / red millet))
- 2 Tbsp rice flour
- 2 Tbsp jowar/bajra (optional)
- 1/2 cup chopped onions (more the better)
- 1/2 cup chopped cabbage
- 1-2 green chillies cut finely
- 1 Tbsp cumin seeds
- Handful of chopped coriander leaves
- Salt to taste
- 1/2 Tbsp warm butter/oil (while making the dough)
Preparation: (making the dough)
- Take a big flat plate and spread the ragi flour, rice and jawar/bajra flour. Add the remaining ingredients (except oil) and mix well.
- Warm the butter/oil and pour it over this dry mixture.
- Add warm water to this slowly and make stiff dough. Do not add all the water at once.
- This should have a consistently of chapathi dough. The more the dough is kneaded the better. Cover this dough and keep aside for about 30 minutes.
- Heat a tava/griddle on medium flame. Have some pre-cut round shaped plastic sheets/parchment paper ready. If they are not available use aluminum foils and cut into round shape. Lightly grease it.
- Take a handful of the prepared dough and pat it on a greased plastic sheet/polythene sheet shaped into a circle (see above). Spread this around from the center, outwards evenly until even thickness is attained. Do not pat this too thin.
- Now transfer the dough on the tava, pat on the back of the polythene sheet which will transfer the flat dough to the tava/griddle and then remove the plastic cover/sheet immediately.
- Note: If you do not wish to use the plastic sheet, pat it directly over the tava/pan. Make sure it is not hot
- Make hole in the middle and Spread oil around it and cover with a lid. There is no need to crank up the heat. This is usually cooked on medium to medium high flame.
- Turn on the other side, add some more oil and cook on other side.
- Proceed with the same method for the remaining dough.
- It is better to eat immediately, as storing it will make it harder. Serve hot with chutney.