Serving: 4 people
Imli: 25 gm
Besan: 2 table spoon
Besan for Pakoras: 2 table spoon
Onion: 01 small
Ginder past: 1/4 table spoon
Garlic : two cloves
Dry Corrinder: few seeds
Methi Dana: few seeds
Hing: a pinch
salt: according to taste
Red Chilli powder: according to taste
Cooking Oil: small quantity to fry pakoras and tadka
water : as per thickness of kadi you like
A small amount of suger or gur (optional)
1. Soak Imli in luke warm water for 10-15 minutes.
2. Mash and steve the water and throw the extract.
3.Add water (around 2 cups) and besan and mix it with the help of hand blender to remove clots of besan so as to make the mixture smooth.
4. Take two table spoon besan (gram flour) and make a smooth paste with pinch of salt and water. Add sliced onion in it and make small pakoras in kadai.
3. Remove the oil from kadai leaving a very small quantity for tadka.
4. peel and crust garlic and saute it in the oil followed by hing, methi dana, dhania seeds and red chilly power.
5. Add the mixute of imli and besan in it and keep on stirring till it comes to boil.
6. Add salt.
7. Add pakoras
8. Cook it for 10-15 minute on sim mode.
9. Serve hot with boiled rice.
