1. Soak the Black Gram (Udad Dal) overnight. Remove water the next day and make a thin paste of this by using a grinder/mixer. Add a pinch of cooking soda, salt and the finely chopped Ginger and onion for enhancing the taste of the round fritters which will be made eventually. Keep aside. 2. Whisk curd in a bowl with little water. Get watery consistency. Keep aside. Take another empty bowl and mix the gram flour with little quantity of water so that a thick paste is formed. Keep stirring to ensure no lumps are formed. Mix the curd and gram flour paste slowly. Keep aside. 3. In a Mixer make a paste of Green chili, Ginger and Garlic. Mix this in the curd infused with gram flour paste. Stir well. 4. Heat a Pan/Bowl and pour this mixture and let it cook till the first boil. Add the above remaining dry ingredients ( Fenugreek seeds, Cinnamon, Cloves and curry leaves) while its cooking. After it gets the first boil, simmer on low flame for a few minutes. 5. In a Tadka pan, heat 2Tbsp oil and add cumin seeds and turmeric powder along with the Kashmiri red chilis. Once the cumin seeds change color, add the hot Tadka to the other bowl with the simmering Kadhi/curry in it. 6. Take a deep wok and add oil in it. Take the Black gram flour mixture and make balls as per your need and deep fry them till they become golden brown on the outer side. Don’t keep the flame on high as they may get too dark. We need a soothing golden brown color which won’t strike the eye as we serve. 7. Remove from the Wok and straight away add to the simmering curry/Kadhi. Switch off the gas in less than a minute. Rest it for a few minutes before serving. Garnish with fresh coriander (optional) and serve hot. It goes well with Plain Rice/ Basmati Rice or Khichadi. This is called Kadhi Wada in India and could be called Fritter Curry outside India. . 8. You can also get detailed recipe with more pics on https://fashionablefoodz.com/fritter-curry-kadhi-wada/. ---------------------------------------------------------------------------
Nutrition
Ingredients
