Farali Kadhi is an ideal recipe to prepare on a fasting day such as Mahashivratri, Navratri or Ekadashi. It is an easy and straightforward recipe made with rajgira flour.
My family’s version of farali kadhi is made with simple flavours like ground peanuts, boiled potatoes and rajgira (amaranth) flour. It has a unique taste and is mildly spiced, sweet and tangy.
You can of course, leave out the potatoes and peanuts but I feel they add extra flavour and texture.
Farali kadhi is most commonly made during Hindu fasts along with other vrat recipes such as farali dum aloo .
Serving Suggestion
Serve farali kadhi in a thali with moraiyo , farali potatoes , ratalu bhaji , and farali poori or farali palak poori .
To complete the meal with a sweet treat go for singhare atte halwa .
Storage
Store leftover farali kadhi in the fridge for up to 3 days. Reheat on the stove top or microwave until piping hot.
I do not recommend freezing this recipe as the kadhi may split upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Farali Kadhi (Rajgira Kadhi)
Equipment
- pan
Ingredients
- 1 cup plain yogurt
- 2 tablespoon rajgira flour
- 2 tablespoon potato boiled and peeled
- 2 tablespoon peanut roasted powder
- 1 tablespoon green chilli crushed
- 1 teaspoon ginger crushed
- 1 teaspoon rock salt sendha namak
- 1 teaspoon sugar optional
Vaghar – Tadka
- 2 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 sprig curry leaves kadi patta
- 2 cloves optional
- ¼ inch cinnamon optional
- 1 dry red chilli optional
Garnish
- 2 tablespoon fresh coriander
Instructions
- In a big pan add yogurt, potato, peanut powder, green chilli and ginger paste, sugar and salt.
- Add 1 1/2 (one and half) cup water and use a hand blender to make a smooth batter.
- Bring it to a boil on a medium heat, whilst stirring constantly.
- Cook the kadhi for roughly 5-6 minutes.
- The consistency should be similar to a punjabi kadhi.
- For the tempering, heat ghee in a separate pan and add cumin seeds.
- Once they crackle add red chilli, curry leaves, cloves and cinnamon.
- Add the vaghar in to the kadhi and mix well.
- Keep stirring constantly on a very low heat for approximately 2 minutes. Turn off the heat.
- Garnish with the fresh chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
Farali Kadhi (Rajgira Kadhi)
Equipment
- pan
Ingredients
- 1 cup plain yogurt
- 2 tablespoon rajgira flour
- 2 tablespoon potato boiled and peeled
- 2 tablespoon peanut roasted powder
- 1 tablespoon green chilli crushed
- 1 teaspoon ginger crushed
- 1 teaspoon rock salt sendha namak
- 1 teaspoon sugar optional
Vaghar - Tadka
- 2 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 sprig curry leaves kadi patta
- 2 cloves optional
- ¼ inch cinnamon optional
- 1 dry red chilli optional
Garnish
- 2 tablespoon fresh coriander
Instructions
- In a big pan add yogurt, potato, peanut powder, green chilli and ginger paste, sugar and salt.
- Add 1 1/2 (one and half) cup water and use a hand blender to make a smooth batter.
- Bring it to a boil on a medium heat, whilst stirring constantly.
- Cook the kadhi for roughly 5-6 minutes.
- The consistency should be similar to a punjabi kadhi.
- For the tempering, heat ghee in a separate pan and add cumin seeds.
- Once they crackle add red chilli, curry leaves, cloves and cinnamon.
- Add the vaghar in to the kadhi and mix well.
- Keep stirring constantly on a very low heat for approximately 2 minutes. Turn off the heat.
- Garnish with the fresh chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dahi Vada (Dahi Bhalla) is a popular Indian dish. Deep-fried lentil fritters are doused in a sweetened yogurt, topped with chutneys and finished with a sprinkle of masala.
Throughout India, dahi vada is considered as a snack or chaat dish but in Gujarat dahi vada is often served as farsan as part of a Gujarati thali . In Gujarati dahi vada, the yogurt is sweetened and are often made smaller to fit in a thali.
My Mum tends to prepare this recipe during spring and summer but it can be prepared for parties or any other festivals such as Diwali, Holi, Raksha Bandhan or Sitla Satam.
Other chaat recipes you can serve at parties are my samosa chaat , bhel puri and dhokla chaat .
This recipe makes the softest melt in your mouth vada and you can expect a riot of flavour thanks to the tangy toppings.
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The vada are made using dhuli urad dal, dhuli moong dal and masoor dal. The combination of both give spongy vada. Green chillies and ginger add a little heat and flavour.
There are a few tricks to get the dahi vada soft and spongy. You can achieve this without adding any baking soda, fruit salt or without soaking the vada in water. I find that soaking vada in water leads to runny yogurt and the taste is not as great.
To prepare the yogurt, sweeten it with yogurt. You then need a tangy mix of vibrant green chutney and imli chutney . Sprinkle over a masala made with chaat masala, roasted cumin seeds powder and red chilli powder.
Finish with pomegranate seeds, coriander leaves and masala boondi. Optionally add sev too which adds crunch.
Tips
- To get a softer vada to make sure you soak the lentils at least 8-10 hours.
- Once lentils ground, beat the mixture vigorously for 5-6 minutes just before you fry the fritters.
- Immediately douse the cooked vada into a thin yogurt mix. This will help the vada to soak the moisture and double in size.
Storage
Store leftover dahi vada and keep refridgerated for up to 2 days.
Dahi vada taste best and have the best texture immediately after assembling.
I do not recommend making the vada in advance as they may become hard, so deep-fry just before assembly.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Dahi Vada
Equipment
- Grinder
- Frying pan
- Slotted spoon
Ingredients
Vada
- 2 cup dhuli white urad daal husked split black gram
- ⅛ cup dhuli yellow moong daal split yellow moong daal
- 2 tablespoon masoor daal split red lentils
- 4-5 green chillies
- 2 tablespoon ginger
- pinch hing asafoetida
- oil for deep frying
- salt to taste
Toppings
- 5 cup full fat yogurt whisked
- ¼ cup sugar
- 2 tablespoon roasted cumin seeds
- 2 tablespoon red chilli powder
- 2 tablespoon chaat masala
- 1 teaspoon black salt sanchar powder/kala namak
- 1 cup imli chutney
- ½ cup green coriander and mint chutney
- 4 tablespoon coriander leaves fresh
- 4 tablespoon pomegranate arils
- 4 tablespoon fried boondi or sev Optional (Spicy Gram flour pearls)
Instructions
Prepare the lentils
- Clean and rinse the dals with clean water and soak in cold water for at least 8-10 hours or overnight.
- Discard the soaked water and once again rinse the lentils with clean water.
- Place the drained soaked lentils, green chillies, ginger, hing and salt into blender.
- Grind until you get a texture like coarse semolina (not smooth). You may need a little water to grind the lentils but try without.
- In a bowl, mix red chilli powder, chaat masala and roasted cumin powder. Set aside.
- Take half the yogurt in a mixing bowl add 2 cups water, add two tablespoons of sugar and salt to taste. Whisk well, pour and leave it in a wide plate or tray.
Fry the vadas
- Heat the oil in a kadai or frying pan on medium heat.
- Take a handful of mixture in a bowl and beat the mixture vigorously for a couple of minutes with your hand, you’ll see the batter rising (almost double in size).
- Collect some vada batter with your fingers or in small spoon or cookie scoop and carefully drop into the hot oil. Keep the heat at a medium.
- Fry the vada until golden.
- Remove the vada with a slotted spoon and add them straight away into the thinner yogurt mixture.
- Make sure all the vada are coated in the yogurt.
- Cover the plate and leave it for at least half an hour to one hour.
- In this process, vada will soak all the yogurt and make them even softer.
Assemble and Serving
- Once you are ready to serve dahi vada, add remaining sugar and some water or milk to the remaining yogurt and mix well.
- Carefully arrange soaked vada in a serving plate, and spoon sweetened yogurt on top. Ensuring vadas doused in the yogurt.
- Drizzle over the chutneys, masala powder mixture, fresh coriander, pomegranate seeds and boondi.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2018.
