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Singhara kadhi & Samak Chawal Recipe

व्रत वाली पकौड़ा कढी व चावल । Kadhi Chawal for Navratri | Singhara ke Pakoda kadhi & Sama ke chawal

 

When observing fast or taking a break from regular oily and fried food, prepare Singhara kadhi & Samak Chawal. Falahari Kadhi Chawal, prepared with Singhara atta (chestnut flour) and other fasting spices, is delicious and easy to prepare.

Follow the direction below to prepare the Falahari Kadhi Chawal recipe.

Directions:

1. Mix 2 tbsp of curd and 3 tbsp of singhara flour.

2. Add 1-chopped green chili, 1/2 tsp grated ginger, 1/4 tsp rock salt, 1 tsp green coriander, 1-chopped potato, less than 1/4 tsp crushed black pepper, and mix well.

3. Pour 1 tbsp of water into the batter and mix well.

4. Heat peanut oil in the Kadai.

5. Add a little pakora size batter in the oil and fry for 2 minutes.

6. Turn the pakoda upside down and fry them over medium flame till golden brown.

7. Mix 1/2 cup of curd and 2 tbsp of singhara flour to prepare Kadhi batter.

8. Pour 1.5 cups of water, mix, and the kadhi mixture is ready.

9. Heat 1 tbsp of oil, add 1/2 tsp cumin seeds, 2-chilies slice down lengthwise, 2-chopped chilies, 1/2 tsp grated ginger, and 5-6 curry leaves.

10. Add Kadhi mixture to the pan, cook it over high heat while stirring and bring it to a boil.

11. After a boil, add 1/2 tsp rock salt, 1/4 tsp of crushed black pepper, and simmer the kadhi for 10-12 minutes.

12. Add pakora to the kadhi after 7-8 minutes and simmer the curry with pakora for 5-6 minutes.

13. Add 2-3 tsp of green coriander after 5-6 minutes and transfer it to the serving bowl.

14. Heat 1 tsp of ghee in the cooker, add 1/2 tsp of cumin seeds and roast them lightly.

15. Add 1/2 cup of Samak rice to the cooker and roast them.

16. Add 1 cup water, 1/4 tsp of rock salt, and pressure cook the rice for a whistle.

17. After a whistle, wait for the cooker’s pressure to clear and transfer the rice to the serving plate.

18. Enjoy Falahari Kadhi Chawal with pakoras.


Singhara kadhi & Samak Chawal Recipe
Author: 
Recipe type: Vrat Recipe
Cuisine: Indian
 
When observing fast or taking a break from regular oily and fried food, prepare Singhara kadhi & Samak Chawal.
Ingredients
  • For Pakoda:
  • Water Chestnut Flour - 2 tbsp
  • Curd - 2 tbsp
  • Ginger - ½ tsp, grated
  • Rock Salt - ¼ tsp
  • Green Chilli - 1, finely chopped
  • Coriander Leaves - 1 tsp
  • Potato - 1
  • Black Pepper - ¼ tsp, coarsely ground
  • and oil for frying
  • For Kadhi:
  • Curd - ½ Cup
  • Water Chestnut Flour - 2 tbsp
  • Oil - 1 tbsp
  • Cumin Seeds - ½ tsp
  • Green Chilli - 2
  • Green Chilli - 2, finely chopped
  • Ginger - ½ tsp, grated
  • Curry Leaves - 5-6
  • Black Pepper - ¼ tsp, coarsely ground
  • Rock Salt - ½ tsp
  • Coriander Leaves - 2-3 tsp
  • For Rice:
  • Desi Ghee - 1 tsp
  • Cumin Seeds - ½ tsp
  • Barnyard Millet - ½ Cup (100 grams)
  • Rock Salt - ¼ tsp
Instructions
  1. Mix 2 tbsp of curd and 3 tbsp of singhara flour.
  2. Add 1-chopped green chili, ½ tsp grated ginger, ¼ tsp rock salt, 1 tsp green coriander, 1-chopped potato, less than ¼ tsp crushed black pepper, and mix well.
  3. Pour 1 tbsp of water into the batter and mix well.
  4. Heat peanut oil in the Kadai.
  5. Add a little pakora size batter in the oil and fry for 2 minutes.
  6. Turn the pakoda upside down and fry them over medium flame till golden brown.
  7. Mix ½ cup of curd and 2 tbsp of singhara flour to prepare Kadhi batter.
  8. Pour 1.5 cups of water, mix, and the kadhi mixture is ready.
  9. Heat 1 tbsp of oil, add ½ tsp cumin seeds, 2-chilies slice down lengthwise, 2-chopped chilies, ½ tsp grated ginger, and 5-6 curry leaves.
  10. Add Kadhi mixture to the pan, cook it over high heat while stirring and bring it to a boil.
  11. After a boil, add ½ tsp rock salt, ¼ tsp of crushed black pepper, and simmer the kadhi for 10-12 minutes.
  12. Add pakora to the kadhi after 7-8 minutes and simmer the curry with pakora for 5-6 minutes.
  13. Add 2-3 tsp of green coriander after 5-6 minutes and transfer it to the serving bowl.
  14. Heat 1 tsp of ghee in the cooker, add ½ tsp of cumin seeds and roast them lightly.
  15. Add ½ cup of Samak rice to the cooker and roast them.
  16. Pour 1 cup water, ¼ tsp of rock salt, and pressure cook the rice for a whistle.
  17. After a whistle, wait for the cooker's pressure to clear and transfer the rice to the serving plate.
  18. Enjoy Falahari Kadhi Chawal with pakoras.

 

 

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