This is an easy, tasty Rajasthani Kadhi recipe with boondi. Unlike Punjabi Kadhi, it is made without pakora and has no onion and garlic. Be sure to watch the video!
- What is ‘Kadhi’?
- Ingredients For Kadhi
- Ingredients For Tadka (Tempering)
- Watch Rajasthani Kadhi Video
- Serving Suggestion
- More Indian Curry Recipes
- Rajasthani Kadhi Recipe
What is ‘Kadhi’?
The word ‘kadhi’ is the Hindi term for a thick, stewed curry made with gram flour and curd. It is a vegetarian and gluten-free Indian main course dish. A Kadhi is the ultimate definition of Indian comfort food. Rajma Chawal and Kadhi Chawal are two popular food combos across North India.
There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi) , or the popular Punjabi Kadhi Pakora , and then we have simple ones like Rajasthani Kadhi.
My cookbook, The 100 Best Curries , has two very interesting kadhi recipes – one Kale Boondi Kadhi and the second Meat Ki Kadhi (a lost recipe from Rajasthan).
Rajasthani Kadhi
Difference between Rajasthani Kadhi and Punjabi Kadhi
- A Rajasthani Kadhi Recipes comes from the Marwar region of the state. It has no onion, garlic , and pakora, unlike the Punjabi Kadhi, which is incomplete without the fried onion pakoras.
- The consistency of Rajasthani Kadhi is like a soup much thinner than the creamy and rich Punjabi Kadhi. Both of these regional kadhi recipes are very different in taste and texture.
Ingredients For Kadhi
- Curd: Use plain, unflavoured curd. Usually, sour-tasting curd is best for making kadhi. Follow my homemade set curd recipe .
- Gram Flour: It is also known as besan in Hindi. It is the key ingredient of any kadhi recipe.
- Cooking Oil: I use refined oil and ghee (for tadka)
- Ginger & Green Chilli Paste: I use mortar and pestle to make a coarse paste of fresh ginger and green chilli. It adds tons of flavour to the kadhi.
- Whole Spices: Mustard Seeds (Rai), Cumin (Jeera), Fenugreek Seeds (Methi Dana), Dried Red Chilies
- Spice Powders: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing), Cumin Powder
- Other Ingredients: Salt, Curry Leaves, Water
Ingredients For Tadka (Tempering)
- Ghee: It adds a lot of flavors
- Chilies: I add red chili in two forms – dried and powder to the tadka. It gives beautiful red color and spicy flavor to the kadhi.
- Kasuri Methi: Dried fenugreek leaves gives a delicious flavor and aroma to the Rajasthani Kadhi.
- Curry Leaves: It is known as curry patta in Hindi.
- Boondi: It is a total game-changer ingredient. Try to believe my words. We at home call it Boondi Ki Kadhi.
Watch Rajasthani Kadhi Video
Serving Suggestion
Rajasthani Kadhi is an Indian main course dish that tastes excellent with jeera rice or plain basmati rice. You can serve it with ghee-laced chapati, methi paratha , or plain paratha.
A typical Rajasthani thali meal serves a kadhi with gatte ki sabji , panchmel dal , chapati, rice, kachumber salad , green chilli pickle , and other side dishes.
More Indian Curry Recipes
- Chana Saag
- Arbi Ki Sabji
- Paneer Curry
- Cauliflower Curry
- Dahi Potato Curry
- Lauki Kofta Curry
- Soya Chaap Masala
Ingredients
- ▢ 250 ml curd or yogurt
- ▢ ¼ Cup gram flour (besan)
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon coriander powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ ⅛ Cup refined oil
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 2 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon fenugreek seeds (methi dana)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 2 tablespoon ginger and green chili paste
- ▢ 500 ml water
- ▢ 1 tablespoon kasuri methi (dried fenugreek leaves)
- ▢ ½ Cup boondi balls
- ▢ 2 tablespoon chopped coriander leaves
Ingredients For Tadka
- ▢ 2 tablespoon ghee
- ▢ 2 dried red chilies
- ▢ 1 teaspoon red chili powder
- ▢ 2 tablespoon curry leaves
Instructions
- Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder. Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
- Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 – 60 seconds.
- Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 – 25 minutes. Season with salt. Stir at regular intervals.
- Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
- Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 – 30 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- Serve hot Rajasthani Kadhi with rice and papad.
Recipe Notes:
- Whisk the curd and gram flour nicely. Otherwise, kadhi has tiny lumps.
- A kadhi is always slow cooked. Otherwise, the gram flour remains uncooked, and there is a doughy aftertaste.
- Rajasthani Kadhi has a thin soupy consistency. Hence, if it seems too thick, add more water.
- If you are adding salted boondi then adjust the quantity of salt in Kadhi.
- Adding boondi to Rajasthani Kadhi is optional.
Nutrition
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Rajasthani Kadhi Recipe
Equipment
- Mixing Bowl
- Heavy Bottom Kadhai
- Tadka Pan
Ingredients
- 250 ml curd or yogurt
- ¼ Cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder (jeera powder)
- ⅛ Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 2 teaspoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon hing (asafoetida)
- 2 tablespoon ginger and green chili paste
- 500 ml water
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ Cup boondi balls
- 2 tablespoon chopped coriander leaves
Ingredients For Tadka
- 2 tablespoon ghee
- 2 dried red chilies
- 1 teaspoon red chili powder
- 2 tablespoon curry leaves
Instructions
- Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder. Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
- Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 - 60 seconds.
- Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 - 25 minutes. Season with salt. Stir at regular intervals.
- Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
- Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 - 30 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- Serve hot Rajasthani Kadhi with rice and papad.
Video
Notes
- Whisk the curd and gram flour nicely. Otherwise, kadhi has tiny lumps.
- A kadhi is always slow cooked. Otherwise, the gram flour remains uncooked, and there is a doughy aftertaste.
- Rajasthani Kadhi has a thin soupy consistency. Hence, if it seems too thick, add more water.
- If you are adding salted boondi then adjust the quantity of salt in Kadhi.
- Adding boondi to Rajasthani Kadhi is optional.
Nutrition
Rava Idli is a soft pillowy instant suji idli. I am sharing with you an easy microwave rava idli recipe. Be sure to watch the video!
- About Rava Idli
- Are rava and sooji same?
- My Tried and True Tips
- Watch Rava Idli Video
- Serving Suggestion
- How To Use Leftover Rava Idli
- Instant Rava Idli Recipe
About Rava Idli
There are many theories about the curation of rava idli, but all of them are intertwined in Karnataka only. So it could be said that the South Indian rava idli has its roots in the state of Karnataka.
Instant Suji Ki Idli is one of those few dishes I learned to cook as a novice housewife. Even to date, I am equally fond of these cottony soft steamed dumplings dipped in piping hot mix vegetable sambar accompanied by a perfectly brewed cup of filter coffee.
The uncomplicated process to prepare this suji idli is always one of those pleasurable experiences in the kitchen when, deep down in your heart as a cook, you are affirmative about the flawlessness of the result.
Are rava and sooji same?
Sooji and rava are the different names of the flour produced from wheat. The English translation of both terms is semolina only.
In many parts of India, especially Southern states, the sooji is also known as rava . So don’t get confused if the packet of sooji is labeled as rava or vice-versa. For making instant idli, you need fine rava or chiroti rava.
Vegetable Sambar
My Tried and True Tips
- Use ghee for preparing the tempering . It gives an excellent taste to the idli.
- Allow roasted idli mixture to cool down entirely before combining it with curd or water.
- Ensure curd/water used to make idli batter is at room temperature and not chilled. A little bit of sour curd is perfect for making soft instant idlis.
- The instant idli batter should be of dropping consistency and not thick or dry. To get the right consistency, either use water or curd.
- Resting idli batter for a short period before mixing fruit salt/cooking soda helps semolina absorb moisture and produce moist, mouth-melting idlis.
- Try to use neutral-flavoured cooking soda or fruit salt to avoid ending up with fruity-tasting idlis.
- After adding fruit salt or baking soda, please do not mix it for too long. As soon as the batter starts frothing, pour a spoonful of it in idli cavities (stand). Hence, it is essential to keep the steamer ready beforehand.
- Steam the idli in the microwave for 5 minutes. And then allow them to sit in there for another one minute before opening the lid. Next, insert a toothpick and check for doneness. If not cooked, microwave for 1 – 2 minutes more.
Watch Rava Idli Video
Serving Suggestion
You can serve rava idli with various South Indian curries and condiments.
Here are a few of our favourite serving suggestions:
- Tomato Chutney
- Tomato Garlic Rasam
- Mix Vegetable Sambar
- Coconut Coriander Chutney
How To Use Leftover Rava Idli
The best way to use leftover rava idli is to make Chilli Idli or Idli Manchurian . Then, you can serve it as a teatime snack or breakfast like an upma.
You can store leftover idli in the fridge for 3 – 5 days in an airtight container.
Ingredients
- ▢ 1 Cup semolina (rava/sooji)
- ▢ 1 ¼ Cup yogurt (curd), at room temperature
- ▢ 2 tablespoon ghee (clarified butter)
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon white urad dal
- ▢ 1 teaspoon chana dal (Bengal Gram)
- ▢ a pinch of asafoetida (hing)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 4 – 5 curry leaves
- ▢ ¼ Cup fine chopped carrot
- ▢ Salt to taste
- ▢ ¼ Cup water
- ▢ 1 teaspoon baking soda
Ingredients For Garnish:
- ▢ 8 cashew nuts
- ▢ 8 curry leaves
Instructions
- In a pan heat ghee over medium heat once ghee is heated add mustard seeds and saute for few seconds.
- As mustard seeds start crackling add dal, asafoetida, cumin seeds, curry leaves and saute for 2 – 3 minutes.
- Now add chopped carrot and fry for 1 – 2 minutes or till carrot turn a bit soft.
- Add semolina to the tempering mixture and roast it over medium heat for 3 – 5 minutes. Stirring continuously while roasting.
- Turn off the flame and transfer semolina to a bowl. Set aside until it cools down to room temperature.
- Combine tempered semolina, curd, salt and water in a bowl to prepare idli batter. The batter should be of dropping consistency and not too runny if required add more water to get the right consistency. Cover the bowl with a lid and set aside for 5 minutes.
- Prepare your idli steamer and grease the mold with little ghee to avoid idli sticking to the mould.
- Prepare a microwave safe steamer. Grease idli molds with ghee or cooking oil.
- Place a piece of cashew and curry leaf in each idli mold.
- Once the steamer is ready, add fruit salt to the idli batter and stir nicely to combine evenly. The idli batter will turn frothy immediately pour a spoonful of batter in each mold.
- Close the lid of the steamer and steam idlis in the microwave for 5 – 6 minutes while in gas steamer it takes 10 minutes.
- To check idlis for doneness insert toothpick and check if it comes out clean else microwave for 1 – 2 minutes more.
- With the help of a spoon remove idlis from the mold. Transfer to a plate.
- Serve rava idli with sambar and coconut chutney for breakfast or lunch.
Recipe Notes:
- Use ghee for preparing the tempering . It gives a nice taste to the idli.
- Allow roasted idli mixture to cool down completely before combining it with curd or water.
- The instant idli batter should be of dropping consistency and not thick or dry. To get the right consistency either use water or curd.
- Resting idli batter for a short span of time before mixing fruit salt/cooking soda helps semolina absorbing moisture and flavors in a better way and tend to produce moist, mouth-melting idlis.
- Try to use neutral-flavored cooking soda or fruit salt to avoid ending up with fruity tasting idlis.
- After adding fruit salt or baking soda do not mix it for too long. As soon the batter starts frothing pour spoonful of it in idli cavities (stand). Hence, it is important to keep the steamer ready beforehand.
- Steam the idli in the microwave for 5 minutes. And then allow them to sit in there for another one minute before opening the lid. Insert a toothpick and check for doneness. If not cooked, microwave for 1 – 2 minutes more.
- Microwave safe steamer does not require any preheating. But if you are using a gas steamer to make idlis than you need to heat water in the steamer before pouring the batter into the molds.
- Equipment Required: Microwave Safe Steamer ( Buy It Here )
- Heat water in a gas stove steamer or electric pressure cooker. Once the steam starts forming, add fruit salt in the idli batter and mix nicely.
- Fill each idli mold with the prepared paste. Then, gently place the idli stand or mold in the steamer or pressure cooker.
- Steam instant suji idli for 10 to 15 minutes. Later, insert a toothpick and check for doneness. Else steam for a few more minutes.
Nutrition
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