Halwai March 31, 2021


• 1 cup – yellow moong dal(soaked in water for 2 hours)
• 1 tbsp- Rice (soaked with dal)
• 2 Green chillies finely chopped
• salt to taste
• oil to deep-fry


  1. Prepare plain kadhi, but do not garnish with coriander.
  2. Wash soaked dal and rice, drain.
  3. Grind to a fine paste with minimal water.
  4. Put oil to heat in a frying pan.
  5. Mix salt and chillies into batter.
  6. Beat very well to incorporate air.
  7. Deep-fry small marble sized dumplings, in hot oil.
  8. Fry to a golden brown, drain keep aside.
  9. Repeat for all batter.
  10. 10 mins before serving, add pakodis and coriander to kadhi.
  11. Simmer further for 3-4 mins.
  12. Serve piping hot, with jeera or plain rice, or sindhi pulao.

Recipe courtesy of Saroj Kering