Rajasthani Kadhi

Name: Rajasthani Kadhi
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1 g Asafoetida; 50 g chickpea flour; 15 g chili; 5 g chili powder; 10 g cilantro; 7 g coriander powder; 5 g cumin seeds; 5 g curry leaves; 2 g fenugreek seeds; 40 g Ghee; 15 g Ginger-garlic paste; 3 g mustard seeds; 8 g salt; 5 g turmeric powder; 700 g Water; 500 g Yogurt

🔥 294 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1 g Asafoetida
50 g chickpea flour
15 g chili
5 g chili powder
10 g cilantro
7 g coriander powder
5 g cumin seeds
5 g curry leaves
2 g fenugreek seeds
40 g Ghee
15 g Ginger-garlic paste
3 g mustard seeds
8 g salt
5 g turmeric powder
700 g Water
500 g Yogurt

Hazırlanışı

In a large bowl, whisk together the Dahi and Besan until no lumps remain. Add 200 grams of Water and whisk again to form a smooth, thin batter.

Heat 30 grams of Ghee in a heavy-bottomed pot or kadhai over medium heat.

Add Cumin seeds, Mustard seeds, and Fenugreek seeds. Allow them to splutter.

Rajasthani Kadhi

Malzemeler

Hazırlanışı

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