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
You can also find more Main Course Vegetarian recipes like Polenta with Mushroom Sauce Mag Nu Gugri - SK Khazana Dabi Arbi Ka Salan Ishtew - SK Khazana
Punjabi Kadhi with Rice Balls Recipe Card
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.
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
Method
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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
