Falahari Kadhi Chawal | Singhara kadhi & Samak Chawal Recipe for Navratri


Navratri 6th day of fasting and we are back with the new Falahari recipe Singhara kadhi & Samak Chawal. In general, whenever you want to skip oily or fried food, you can try this recipe. The preparation is easy to prepare and get ready in no time. Let us get started!

Ingredients for Falahari Kadhi Chawal

For Pakoda:

Water Chestnut Flour - 2 tbsp
Curd - 2 tbsp
Ginger - 1/2 tsp, grated
Rock Salt - 1/4 tsp
Green Chilli - 1, finely chopped
Coriander Leaves - 1 tsp
Potato - 1
Black Pepper - 1/4 tsp, coarsely ground
and oil for frying

For Kadhi:

Curd - 1/2 Cup
Water Chestnut Flour - 2 tbsp
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Green Chilli - 2
Green Chilli - 2, finely chopped
Ginger - 1/2 tsp, grated
Curry Leaves - 5-6
Black Pepper - 1/4 tsp, coarsely ground
Rock Salt - 1/2 tsp
Coriander Leaves - 2-3 tsp

For Rice:

Desi Ghee - 1 tsp
Cumin Seeds - 1/2 tsp
Barnyard Millet - 1/2 Cup (100 grams)
Rock Salt - 1/4 tsp

Falahari Kadhi Chawal Recipe

Prepare Pakora for Kadhi:

Take 2 tbsp of singhara flour and add 2 tbsp of curd to it. Add 1-finely chopped green chili, 1/2 tsp of grated ginger, 1/4 tsp of rock salt, 1 tsp of green coriander, 1-chopped potato, less than 1/4 tsp of crushed black pepper to the batter and mix well.

Add 1 tbsp of water to the batter and mix well. Heat the oil in the Kadai for frying. We need medium-high hot oil for frying, and the flame should be medium.

When the oil is hot, pour little-little pakora size batter in the pan, and let them fry for 2 minutes or till brown from below. We are using peanut oil for frying pakora.

Alternative: You can use sesame oil or ghee for frying pakora.

When the pakora turns brown from below, turn them upside down and fry over medium flame till golden brown.

Once pakoras are ready, take them out on a plate and fry the remaining pakoras similarly.

Preparation of Kadhi:

Take 1/2 cup of curd, add 2 tbsp of singhara flour, and mix well. Use a little sour curd to prepare delicious kadhi. Add 1.5 cups of water, and the kadhi mixture is ready.

Alternative: You can use Rajgira or Kuttu Flour instead of singhara flour.

Take a kadhai and add 1 tbsp of oil to it. When the oil is hot, add 1/2 tsp of cumin seeds, 2-chilies slice down lengthwise, 2-chopped chilies, 1/2 tsp of grated ginger, and 5-6 curry leaves.

Suggestion: Do not add the chili without slicing it down lengthwise; otherwise, it might burst while frying.

Pour the kadhi mixture in the Kadhai and stir it simultaneously. Cook the mixture over high heat while stirring constantly. Stir the mixture until it comes to a boil.

Once the kadhi comes to a boil, stop stirring, and turn the flame to low. Add 1/2 tsp of rock salt, 1/4 tsp of crushed black pepper to the kadhi, and simmer the kadhi for 10-12 minutes.

After 7-8 minutes, add pakora to the kadhi and again simmer the curry with pakora for 5-6 minutes.

After 12 minutes, mix 2-3 tsp of green coriander and transfer it to the serving bowl.

Cook Sama Rice:

Heat 1 tsp of ghee in the cooker. Take 1/2 cup of Samak rice and wash them 2-3 times. Add 1/2 tsp of cumin seeds to the ghee and light roast them.

Now add rice to the cooker and roast lightly. Pour 1 cup water, 1/4 tsp of rock salt in the pressure cooker, and mix well. Water should be twice the quantity of rice. Close the cooker lid and pressure cook the rice for a whistle.

After a whistle, turn off the flame and wait for the cooker's pressure to settle. Once the pressure clears, open the cooker and transfer the rice to the serving plate and enjoy it with curry and pakora.

व्रत वाली पकौड़ा कढी व चावल । Kadhi Chawal for Navratri | Singhara ke Pakoda kadhi & Sama ke chawal



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