Kadhi served with steaming rice is a beloved classic across Indian households. While traditional kadhi relies on a smooth blend of gram flour (besan) and yogurt, renowned culinary expert Chef Sanjeev Kapoor has introduced an innovative twist to this staple comfort food. By swapping standard besan with sattu (roasted gram flour), he offers an easy way to incorporate additional nutrients into everyday meals while giving the dish a refreshing flavor profile.
Ingredients Required for Sattu Kadhi
To prepare the main base mixture for this recipe, you will need 2 to 3 tablespoons of sattu, 1.5 cups of fresh yogurt, half a teaspoon of turmeric powder, three-fourths of a teaspoon of red chilli powder, and salt adjusted to your taste. Additionally, 2 teaspoons of freshly ground ginger and green chilli paste are used to enhance the aromatic depth of the batter.
For tempering (tadka), gather 2 tablespoons of ghee, half a teaspoon of mustard seeds, 1 teaspoon of cumin seeds, half a teaspoon of asafoetida (hing), 2 whole dry red chillies, and 6 to 8 fresh curry leaves. You will also require 1 medium-sized finely chopped onion to sauté, along with fresh coriander leaves for the final garnish.
Preparing the Base Batter
Begin the process by transferring the yogurt into a large mixing bowl. Add the measured sattu, turmeric powder, red chilli powder, salt, and the ginger-green chilli paste directly into the yogurt. Using a whisk or wooden spoon, blend all the components thoroughly until the sattu dissolves completely, ensuring there are no remaining lumps in the mixture.
Once the spice and flour paste is completely smooth, pour in 3.5 cups of water. Stir the liquid vigorously to create a thin, even batter that will cook evenly without settling unevenly.
Tempering and Cooking Process
Place a heavy-bottomed cooking pan over medium flame and heat the ghee. Once the ghee is hot, toss in the mustard seeds and allow them to splutter. Follow this immediately by adding the cumin seeds, asafoetida, and dry red chillies. Next, add the fresh curry leaves along with the chopped onions. Sauté the onions gently until they turn soft and translucent.
Carefully pour the prepared yogurt and sattu batter into the pan with the sautéed aromatics. Maintain medium heat and bring the mixture to a steady simmer for about 10 to 12 minutes. Stir the kadhi regularly throughout the cooking duration to prevent the sattu from sticking to the bottom of the pan. Once the desired thick consistency and rich aroma are reached, turn off the stove.
Serving Suggestions
Ladle the freshly cooked kadhi into a serving bowl and garnish generously with chopped fresh coriander leaves. Serve hot alongside freshly cooked rice for a satisfying meal. This simple modification provides a delicious variation to conventional yogurt kadhi while making meal planning both simple and nutritious.
