Kadi pakodi recipe

If you try a little and think of a proper substitute, you really do not have to give up your favourite food just for the sake of fats/oil used in them and putting on weight . After I came to know from the blogosphere that your paniyaaram pan /Aebelskiver pan can be used in a number of other ways too and not just for making paniyaarams, I have been regularly using it for different purposes. I hate deep frying. I do it only once in a while or if its really necessary to do so. In this case, I made the pakodas in paniyaaram pan instead of deep frying them. That made no difference to the taste of the delicious kadi pakodi. I love it with chapatis/phulkas. See a similar version of laavanya’s from whom I got the idea of using the paniyaaram pan.

Print Recipe
Kadi pakodi recipe Yum
Course side dish
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course side dish
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Combine buttermilk and gram flour. Mix well and keep aside. Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Then add the ginger garlic and green chilly paste. Saute for few seconds.Add the buttermilk mixture. Mix well and heat it it thickens a little. Don't overboil it.
Recipe Notes

Pakodas-

Add the chopped onion,chopped coriander and green chillies in a bowl. Then add the turmeric powder and salt . Then add the besan/gram flour. Mix well adding a little water to form a thick paste. Heat a teaspoon of oil and add in the paste and mix well.

Now add few drops of oil in the paniyaaram pan. Add the paste in each of the cups of the pan. Allow it to cook well on both sides.

How to proceed-

Add the pakodas to the kadi just about 20 to 30 minutes before you serve. Serve as a side sish with hot phulkas or jeera rice.

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36 thoughts on “Kadi pakodi recipe”

  1. Sowmya, Kadhi is my favourie. Nice idea of making pakodas in paniyaram pan. Next time i will surely try. Grab your Award please.

  2. kadi pakodi and rice is my favo! I am yet to use that paniyaram pan for deep frying….kadhi looks umm..can I come for lunch? if u still have it ..

  3. I too love pakora kadhi, but to avoid deep frying, i just make chillas(pancakes )out of it, n break it in pieces before adding it to kadhi..
    Urs kadhi color came out so nice sowmya..

  4. I have been wanting to try kadhi pakodis for sometime now using paniyaram pan, yours have turned out wonderfully…tempting me to try soon 🙂

  5. Wow! nice idea to use the paniyarm pan! Kadhi looks perfect and Yum!

    Thank you for adding me in you list Sowmya!

  6. I always fry the pakodas/ambodes and then add it to kadi. But using a paniyaram pan is totally new to me. Would definitely try out this method. Thanks for sharing 🙂

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