Lobiya Pakoda Cooked in Dahi Sauce

This recipe is inspired by Ranveer Brar’s  pani wale pakode. Since these pakoda are cooked in water, I have only used 1 tbsp oil to prepare the whole dish. Also, I am using beans, it makes this dish rich in protein. This dish is very similar to a dish called rasawala (rasiya) gota in Gujarati where we prepare gota (pakoda) with leftover rice and besan. But for this dish, I am using leftover lobia (black eye bean or chawli) batter I had from lobia dahi pakoda. This dish came out superb! I love anything sour. So yogurt in this dish gives a wonderful sourness and lobia (daal) pakoda were soft and spongy. The combination created this wonderful dish.

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This recipe serves 2-3 people.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

Pakoda
1 cup lobia batter (lobia 1: moong dal ½ : urad dal ½)
2 tsp besan/gram floor
1 tbsp yogurt
Very little baking soda
Salt to taste
Oil for cooking

Kadhi
2 cup Sour Yogurt
1 tsp chili powder
1 tsp turmeric powder
1 tsp fennel seeds
Salt to taste

Tempering
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ajwain seeds
2 whole dry red chili
Small pinch of asafoetida

Procedure
1. Mix all pakoda ingredients in a bowl except soda and oil. Add little water if needed to create thick batter. Keep this mixture on side.

2. Whisk yogurt with chili powder, turmeric powder, fennel seeds and salt. Remember we have also added salt to pakoda. Keep this on side.

3. Heat a pan with 1 tbsp oil. When oil is hot, reduce the heat to medium, add mustard seeds, cumin seeds and ajwain. When seeds start to sputter, lower the heat and add dry chili and stir. Then add asafoetida.

4. Add yogurt to the hot pan with tempering and whisk rigorously for 1-2 minute. This step is very important or yogurt will separate from water. Add 3 cups of water to this.

5. Let this mixture come to boil. Add baking soda to pakoda batter which was resting on side and mix well.

6. Now drop small amount of batter using hand or spoon in boiling yogurt mixture. Drop all the fritter and do not stir for 2-3 minutes or pakoda will break. After few minutes, you can carefully stir and let this kadhi cook on low to medium heat covering lid for 7-8 minutes. You can stir this occasionally.

7. When pakoda are cooked they will be light and float on the top. The sauce will thicken. You can take out one pakoda to check if it is cooked well.

8. Serve hot with roti or rice. I actually enjoyed eating by itself.

This dish is bursting with flavours of cumin,ajwain, fennel. It is slightly tangy. Pakoda are soft and will melt in your mouth. Absolutely delicious 😋😋 !

Try this kadhi and adjust the heat and sweetness as per your taste.

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my blog. Until next time!

You can check out other kadhi recipes below.
Bhindi Kadhi
Baigan Kadhi
Gujarati Kadhi

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