Singhada Kadi

About Singhada Kadi

Ingredients

• Water chestnut flour (singhade ka atta) 2 tbsps
• Yogurt 1½ cups
• Red chilli powder 1 tsp
• Salt to taste
• Jaggery, grated ½ tsp
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Curry leaves 5 to 6
• Dried red chilli 1
• Fresh coriander leaves, chopped 1 tbsp

How to Make Singhada Kadi (Stepwise Photos)

Method

1. Take yogurt in a mixing bowl, add water chestnut flour, red chilli powder, salt and jaggery and whisk well till smooth.
2. Heat oil in a non-stick pan, add cumin seeds, curry leaves and red chilli and saute till the seeds change colour.
3. Add yogurt mixture, mix well and cook on medium heat, stirring, till the mixture thickens.
4. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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