Kadhi-Patrawade

Mixed pulses' tikkis with coconut curry

This recipe is from BeLgaon. The 'Patrawade' are small  flat tikkis or wada made out of mixed pulses so the dish is high in protein. Actually these are deep fried and then put in a kadhi at the time of serving. Usually this is served for lunch or dinner with steamed rice.
I did it for the breakfast today. I made them flat and slightly thin so that it becomes easy to shallow fry. I served them with green chutney.

Ingredients

To be soaked in water (enough to submerge) and to be ground
1 cup  split bengal gram
1/2  cup toor dal
1/4 cup moog dal
4 tsp part udid dal
2 tsp rice

To be added in ground batter
1 inch piece of ginger
5-6 garlic cloves
2 green chilies
1/2 cup chopped coriander leaves
2 tsp coriander seeds powder
2 tsp cumin seeds powder
1 tsp goDa/kaLa masala
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
1 cup finely chopped onion

Method

• Coarsely grind the soaked lentils in a grinder.
• Add chopped chili,ginger,garlic,coriander leaves.
• Add coriander seeds powder and cumin seeds powder.
• Add kaLa masala, turmeric powder,red chili powder and salt.
• Mix in the finely chopped onion.
• Mix the batter.
• Take a portion of the size of a lemon and pat it on the banana leaf or a plastic sheet .( apply water to the palm while pressing the tikki so that the batter doesn't stick )
• Shallow fry on a non-stick pan. Cover with lid to cook one side and then turn the sides

Kadhi

Ingredients

To be roasted in a tsp of ghee and ground in a fine paste
1 tbl sp grated coconut
1/4 cup chopped onion
4-5 cashew nuts


1 cup coconut milk
2 tsp red chili powder
1tbl sp tamarind paste
1 tbl sp jaggery

Tempering
1 tbl sp ghee
1/4  cup finely chopped onion


Method

• Roast onion,coconut  and cashew nuts and grind in a fine paste. Mix this paste with coconut milk.
• Mix tamarind and jaggery  in water to make a juice. Strain and add it to the coconut milk.
• Heat  ghee in a pan and fry finely chopped onion. Add coconut milk mixture.
• Bring it to boil. Simmer the gas and add salt to taste. Turn off the gas.
• Mix patrawade in it while serving.
  

Note
You can also eat patrawade without kadhi. Serve with green chutney or tomato ketchup.
Addition of chopped spinach/methi or any vegetable would enrich the nutritional value as well as the taste of the recipe.