INGREDIENTS:

2 recipes regular kadhi

For pakodi:
1 cup yellow moong dal(soaked in water for 2 hours)
1 tbsp. rice (soaked with dal)
2 green chillies finely chopped
salt to taste
oil to deepfry

DIRECTIONS:

Prepare kadhi, but do not garnish with coriander.

Wash soaked dal and rice, drain.

Grind to a fine paste with minimal water used.

Put oil to heat in a frying pan.

Mix salt and chillies into batter.

Beat very well to incorporate air.

Deepfry small marble sized dumplings, in hot oil.

Fry to a golden brown, drain keep aside.

Repeat for all batter.

Ten minutes before serving, add pakodis and coriander to kadhi.

Simmer further for 3-4 minutes.

Serve piping hot, with jeera or plain rice, or sindhi pulao.

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