Healthy Kofta Kadhi

About Healthy Kofta Kadhi

Ingredients

• Kofta
• Spinach, chopped ¼ cup
• Fenugreek leaves (methi) ¼ cup
• Fresh coriander leaves, chopped 1 tbsp
• Mixed sprouts 50 gms
• Gram flour (besan) 2 tbsps
• Green chilli, chopped 1
• Medium potato, boiled, peeled and mashed 1
• Salt to taste
• Turmeric powder ½ tsp
• Sunflower oil 1 tbsp
• Kadhi
• Low fat yogurt 1½ cups
• Turmeric powder ½ tsp
• Salt to taste
• Gram flour (besan) 3 tsps
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Asafoetida (hing) ¼ tsp
• Curry leaves 7 to 8
• Fresh coriander leaves, chopped 1 tbsp + to garnish

How to Make Healthy Kofta Kadhi (Stepwise Photos)

Method

1. Take spinach, fenugreek leaves, coriander leaves, mixed sprouts, gram flour, green chilli, potato, salt and turmeric powder in a bowl and mix well. Divide into equal portions and shape them into round koftas.
2. Take low fat yogurt, turmeric powder, salt and gram flour in another bowl and whisk till smooth. Add 1 cup water and whisk again.
3. Heat 1 tbsp oil in a deep non-stick pan, add mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves and saute till the seeds splutter.
4. Add yogurt mixture and cook on low heat, stirring occasionally, till the gram flour is cooked and the mixture thickens.
5. Heat 1 tbsp oil in another non-stick pan, add the koftas and shallow-fry, stirring, till light brown all around.
6. Arrange the koftas in a serving bowl, pour kadhi over them, garnish with coriander leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps