Soya Kadhi

About Soya Kadhi

Ingredients

• Soya nuggets, soaked for 30 minutes ½ cup
• Low fat yogurt 1½ cups
• Gram flour (besan) 1½ tbsps
• Red chilli powder ½ tsp
• Turmeric powde ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Sunflower oil 1 tbsp
• Medium onion, finely chopped ½
• Thin strips of ginger 1 tsp
• Green chillies, slit 1 to 2
• Garlic paste 1 tsp
• Medium tomato, finely chopped ½
• Green peas, boiled 3 tbsps
• Asafoetida ¼ tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Soya Kadhi (Stepwise Photos)

Method

1. Take yogurt in a mixing bowl, add gram flour, red chilli powder, turmeric powder, cumin powder and salt and whisk together to make a smooth mixture. Add 1 cup water and whisk again.
2. Heat oil in a deep non-stick pan, add onion, ginger, green chillies and garlic paste, mix and saute till fragrant.
3. Add tomato and green peas and saute for 2 minutes.
4. Add soya nuggets and toss. Add yogurt mixture, mix well and cook till the mixture thickens
5. Turn off the heat, add asafoetida and mix well.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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