Bhatia Fusion · New dishes from leftovers
Ufri Khichadi ja Dahiwada
Khichadi cakes in curd
Small fried (taraylo) wadas of khichadi and gram flour studded with raisins and green chilli, soaked briefly in water, then dipped in beaten curd and topped with more curd, chilli powder, cumin and coriander. A cooling, soft dahi wada with a hint of raisin sweetness, served cold.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the wada
For the topping
Method
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Mix the ufri khichadi and gram flour with water into a batter of pouring consistency.
Stir in the asafoetida, raisins and finely chopped green chillies.
Heat oil in a kadai (deep frying pan). When it is hot, shape small balls of batter by hand and fry them until golden; small wadas cook through to the centre.
Remove the wadas and drain off the excess oil. Let them rest briefly, then soak them in water for a few minutes. (The soaking stops the oil trapped inside from cooking them further and helps them take up the curd later.)
Beat the curd with water to a thick but pourable consistency. Lift each wada out of the water, press out the excess water gently without breaking it, and dip it in the beaten curd.
Arrange the wadas on a plate, spoon more beaten curd over them and garnish with the chilli powder, cumin powder and chopped coriander leaves.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Do not make the wadas large — they will stay raw in the centre. The water soak stops them cooking from the trapped oil and helps them absorb curd.
Serve with
Served cold; an accompaniment to any meal or a snack at any time of day.
Made from
This dish uses up leftover:
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 3 g
- Carbohydrate
- 8 g
- Fat
- 9 g
We estimate about 16 servings from the weight of the dish.
Whole recipe
2,030 kcal
- Protein
- 49 g
- Carbohydrate
- 123 g
- Fat
- 151 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Renuka Bhatia.
See the original recipe and photos