Name: Methi pakoda kadhi (in appam pan) recipe by Shashwatee Swagatica at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: For kadhi-; Curd 1cup; Besan 2tsp; Chilli powder 1tsp; Salt as per taste; For methi balls -; Methi leaves 1/2cup chopped; Besan 1/2cup; Chilli garlic crushed 1tbsp; Chilli powder 1 tsp; Salt as per taste; For tempering-; Oil 1tsp; Cumin seeds 1/2tsp; Curry leaves few; Asafoetida 1 pinch

ABOUT Methi pakoda kadhi (in appam pan) RECIPE

Methi kadhi or fenugreek leaves kadhi has full flavors and taste. The subtle bitterness of fenugreek is balanced with the sourness of yogurt, to create a dish that is healthy and delicious at the same time. Serve this kadhi with piping hot chapatti, parantha or rice and relish eating.

Ingredients Serving: 2

For kadhi-
Curd 1cup
Besan 2tsp
Chilli powder 1tsp
Salt as per taste
For methi balls -
Methi leaves 1/2cup chopped
Besan 1/2cup
Chilli garlic crushed 1tbsp
Chilli powder 1 tsp
Salt as per taste
For tempering-
Oil 1tsp
Cumin seeds 1/2tsp
Curry leaves few
Asafoetida 1 pinch

Instructions

Mix all the ingredients under methi ball with little water to make a dough.
Make small lemon sized balls.
Heat an appam pan grease the cavities with oil and cook the methi balls till all sides crisp flipping in between. ( you can deep fry or you can steam too)
Prepare kadhi by mixing curd, besan, chilli powder, salt and 1cup water. Whisk well.
Heat oil in a kadai, add cumin seeds, curry leaves and asafoetida.
Pour the curd mixture and cook on low flame for 5min or till raw smell of besan goes and kadhi becomes little thick.
Switch off.
And put the methi balls and keep covered few mins before serving.
You can add another tempering to the kadhi to enhance its flavor.

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