Khadis are smooth, yoghurt based dishes served with rice. Either yogurt or buttermilk is whisked with gram flour / basin and then simmered into a creamy sauce with the combination of fritters. I have prepared this with moong daal fritters Khadis are delicious and can be served warm or chilled.
Fritters in creamy yoghurt sauce
Yoghurt - 1 cup
Gram flour/Basin - 2 tbsp
Asafoetida / Hing - 1 pinch
Cumin, Mustard, Fenugreek seeds - 1/2 tsp each
Dry chili - 1 or 2
Curry leaves - 1 string
Green chili paste - 1 tsp
Take a deep pan and pour yoghurt. Add gram flour and mix well with a whisk. Add salt and green chilli paste. Whisk well adding 2 cups of water. Cook on low heat, stirring continuously for five minutes. Continue to boil for another five to eight minutes.
Heat oil in a small pan for seasoning. Add asafoetida, cumin seeds, red chilli, mustard, fenugreek seeds and curry leaves. Sauté till cumin seeds start changing colour. Add the seasoning to the yoghurt mixture.
Add the pakodas just before serving, in order to retain the crispiness. Serve this warm rice.