While making pakoda for kadhi, I usually steam them in panniyaram pan which reduces my guilt of eating the deep fried pakodas but having a tasty one at the same time 😁 And for this dish,I tried it with raagi as the binder for my pakodas and it tasted really good. I liked it.
Palak-Raagi Pakoda Kadhi
Delicious kadhi made out healthy steamed pakodas out of raagi and spinach.
Ingredients
For Pakoda
- 1 onion big sized, chopped
- 1/2 cup spinach finely chopped
- 1 green chilli sliced
- 1/2 tsp sambar powder
- 1/2 tsp turmeric powder
- 4 tsp ragi flour
- 1 tsp besan
- 1 tsp rice flour
- salt
For Kadhi
- 1 cup curd
- 1 tsp sambar powder
- 1/2 tsp turmeric powder
- 1/2 tsp pinch
- 1/2 tsp fenugreek
- 1 tsp oil
- 1 tsp mustard seeds
- 1 spring curry leaves
- 1 inch ginger
- 1 green chilli slit
Instructions
Palak-Ragi Pakoda
- In a bowl, mix 1 chopped onion, 1/2 cup palak, 1 green chilli, 1/2 tsp sambar powder, 1/4 tsp turmeric powder, 4 tsp raagi flour, 1 tsp besan, 1 tsp rice flour and salt.
- Add more of raagi/rice flour if your mix is too watery.
- Make small balls out of the mix and steam them for 4-5 mins in panniyaram pan in medium flame.
For Kadhi
- In a bowl, whisk 1 cup curd, 1 tsp sambar powder, 1/2 tsp turmeric powder, 1/2 tsp hing, 1/2 tsp fenugreek, salt.
- In a pan, boil the mix with 1/2 cup of water.
- Once the mix thickens, add the pakodas and stir them well ( Optional - I broke open two pakodas to get more palak flavor in kadhi )
- Temper 1 tsp oil, 1 tsp mustard seeds, 1 spring curry leaves, 1 inch ginger, 1 slit green chilli.
- Pour the tadka over the mix. It is done.
Notes
- Instead of Pakodas, you can alternatively have the plain kadhi as well.