The best way to enjoy this tasty dish is with some steamed rice for the spiced buttermilk and a dollop of ghee for the fritters (Kadhi). Yumm!!!
Finely ground Chickpea flour: 4-5 tablespoons
Buttermilk: 1/4 cup
A pinch of turmeric
Salt to taste
Oil: 1 cup, for frying
Buttermilk: 4 cups
Finely ground chickpea flour: 1-2 tablespoons
Oil or ghee: 2 tsp.
Spice seed mix: 1 tsp.
Dried Red or Fresh Green Chili: 1
Curry leaves: 4-5
Fresh ginger: 1/4 inch
Salt to taste
Pinch of Asafetida
Finely chopped cilantro for garnish (optional)
Heat oil in a heavy bottom frying pan or Indian wok (Kadhai) until hot. In the meantime, add buttermilk, turmeric and salt to the flour and make a thick paste (dropping consistency). Add a drop to the oil, oil is hot when the little fritter rises up instantly. Add dollops of the paste and deep fry until golden. Keep aside.
Heat 2 tsp. of oil or ghee in another deep pot/pan. Add curry leaves, seed mix and chili. Allow the seeds to splutter and dance around a bit. In the meanwhile, add the buttermilk to the flour and mix really well so there are no lumps left. Grate ginger over the seeds and oil and add this mix gently. Stir continuously on low heat until it simmers and thickens but does not separate. Now add the fritters to this and garnish with fresh cilantro. The best way to enjoy this is steamed rice with spiced buttermilk and fritters (Kadhi) and a dollop of ghee. Yumm!!!
Makes 4-5 servings