How to make Punjabi Kadhi with Rice Balls - A thick, silky, gram flour kadhi poured over sticky rice balls, served along with crisp methi ke pakore on the side.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cooked rice (पके हुए चावल), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Main Course Vegetarian

Punjabi Kadhi with Rice Balls Recipe Card

Punjabi Kadhi with Rice Balls

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

You can also find more Main Course Vegetarian recipes like Sai Bhaji., Palak Paneer Boondi, Rajma Masala, Chenai Podutuval.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Punjabi Kadhi with Rice Balls Recipe

  • Cooked rice 2 cups

  • Gram flour (besan) 1 cup + 2 tablespoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Red chilli powder (lal mirch) 2 teaspoons

  • Yogurt 3-4 tablespoons

  • Oil 2 tablespoons + for deep-frying

  • Cumin seeds (jeera) 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Dried red chillies broken in half 2

  • Ginger finely chopped 1 1/2 inches

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Fresh spinach leaves (palak) chopped 1 cup

  • Onion finely chopped 1 medium

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Soda bicarbonate a pinch

  • Spinach leaves (palak) (palak ke patte)Fried shredded for garnish


Step 1

Combine one cup gram flour, salt, half teaspoon turmeric powder, one teaspoon red chilli powder and yogurt in a bowl. Whisk well, add one cup water and whisk again.

Step 2

Heat two tablespoons oil in a non-stick pan. Add the cumin seeds, fenugreek seeds, dried red chillies and half teaspoon chopped ginger. Sauté for a minute.

Step 3

Add the gram flour mixture to the pan. Mix and cook for ten to fifteen minutes or till thick.

Step 4

Heat sufficient oil in a kadai.

Step 5

Combine the fenugreek leaves, spinach leaves, onion, salt, half teaspoon turmeric powder, one teaspoon red chilli powder, carom seeds, remaining ginger, soda bicarbonate and two tablespoons gram flour in a bowl. Mix well. Divide into small bite-sized portions, shape into balls and deep-fry in hot oil till golden brown. Drain on absorbent paper.

Step 6

Take the cooked rice in a bowl. Mash lightly. Apply water on your palms and divide the mashed rice into eight compact portions. Place in the Microwave oven on HIGH for two minutes.

Step 7

Add the fried pakore to the cooked gram flour mixture reserving four pieces for garnishing. Cook the mixture for a minute.

Step 8

Take individual cup-plate combination sets. Place two rice portions in each cup and pour a portion of the kadhi onto them. Place the reserved pakore on the plate and garnish with a little fried spinach.

Step 9

Serve hot.