Kuttu Atta (Buckwheat flour) Kadi
The recipe is a take on the regular chickpea flour (besan) and yogurt kadi where Kuttu Atta is used to thicken the curry instead of besan. Buckwheat dumplings are added to the kadi which is tempered with mustard seeds, cumin seeds and some flavourful curry leaves.
Kuttu ka Atta is highly nutritious as it is a good source of protein, fibre and energy and it is gluten-free as well! It is also a great alternative to normal wheat flour. We can make amazing dishes out of it like Kuttu ki poori, bhakri, halwa etc. This dish can also be had during the Hindu fasting days.
This traditional delight is a simple, delicious and interesting main dish which is going to win the hearts of your loved ones. It is just like normal Kadi but the Kuttu Atta adds a unique twist – a total game changer that takes your dish to the next level. So do try this gluten free kadi. If you want to make it vegan, you can substitute the curd with plant-based curd.
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
This traditional delight is a simple, delicious and interesting main dish which is going to win the hearts of your loved ones. It is just like normal Kadi but the Kuttu Atta adds a unique twist – a total game changer that takes your dish to the next level. So do try this gluten free kadi. If you want to make it vegan, you can substitute the curd with plant-based curd.
Ingredients
Ingredients
- 1 ½ Cup Buckwheat Flour
- 2 ½ Cup Cups Yogurt
- 1 Potato, finely diced
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 2-3 Green Chilies, slit
- 1 piece of ginger, sliced
- Handful of curry leaves
- Any oil for frying the pakodas
- Salt, as per taste
- ½ tbsp Black Pepper
- 5-6 cup Water
- Handful of coriander leaves to garnish
Method
Method
- 1)
Mix the diced potatoes with 1 cup Kuttu Atta, green chillies, coriander leaves and salt. Add 1-2 cups of water slowly and make a thick batter of dropping consistency.
- 2)
Heat oil in a kadai and fry the pakodas on medium heat till they turn golden brown.
- 3)
Whisk the yogurt in a bowl and add ½ cup Kuttu Atta with 4-5 cups of water and mix well.
- 4)
Heat 2 tbsp oil in a pan and add curry leaves, cumin seeds, mustard seeds, chopped green chillies and ginger. Add the yogurt mix to this and keep on stirring consistently till it comes to a boil. It is very important to keep stirring it otherwise there will be lumps in the kadi.
- 5)
Reduce the flame and allow it to simmer for 30-35 minutes.
- 6)
Add the pakodas and again let it simmer for 5-6 minutes.
- 7)
Add ground black pepper and garnish it with chopped coriander leaves and our yummy kadi is ready to serve!
- 8)
You can serve it along with rice, poori, bhakri or parathas.
Notes
Tips:
- Don’t use fresh yogurt for making the Kadi. This dish will turn out best when the yogurt is 2-3 days old.
- Use room temperature yogurt.
- It is very important to whisk your yogurt and Kuttu Atta mixture well otherwise your Kadi will have lumps.
- Always cook your Kadi on medium flame to get the best flavour.
Variations: You can make your Kadi with moong dal atta as well.
Try out this easy and healthy recipe and serve it to your friends and family!
