Dahi Kadi :
Besan atta 100 gms + 100 gms
Curd 250 gms
Jeera powder 2 tsp + 1 tsp
Red chillie powder 2 tsp + 1 ts
Ginger garlic paste 1 tsp + 1 tsp
Saffron ½ tsp
Salt 2 tsp or as per taste
Oil 2 table spoon + oil for deep frying
Curry leaves 8-10 leaves
Rye/Mustard seeds ½ tsp
Cumin (jeera)seeds ½ tsp
Whole red chilli 2
Method:
Take a dish add one part of the besan atta, chilli, jeera,saffron powders, add ginger garlic paste, salt curd and mix it well. Add 2 cups of water and make into dal like consistency. Place it on the stove and allow it to boil for about 10 minutes on medium flame. Remove it from the stove and take a small pan for seasoning.
Heat the oil in the pan, add the mustard and cumin seeds, whole red chilli, curry leaves and when light brown pour it into the dahi mixture.
Take the next part of besan atta in a bowl, add chillie powder, ginger garlic paste, jeera powder and salt and make it into dough like consistency. Take a kadai with oil for deep frying, take small portions, flatten it on the palm and deep fry the bhajjis till brown . Keep frying till all the dough is finished.
Put these bhajjis into the seasoned dahi kadi and mix it with a spoon till all the bhajjis are covered with the dahi kadi mixture.
You can serve it with roti or hot rice.
