How long does Gujarati Khadi take to make?

About 25 minutes, with 10 minutes of prep and 15 minutes of cooking.

Is Gujarati Khadi vegetarian?

Yes, it is vegetarian, made from yoghurt and chickpea flour simmered with ginger and finished with a ghee tempering.

How do I stop kadhi from splitting?

Whisk the yoghurt and chickpea flour until completely smooth before heating, then stir continuously as it comes to a gentle boil. Once it boils, it is far less likely to curdle.

What should I serve with kadhi?

Serve it hot with steamed long grain rice or khichdi. It also pairs well with rotis and a simple dry vegetable dish.

Why is Gujarati kadhi slightly sweet?

A little sugar balances the tang of the yoghurt, which is typical of Gujarati cooking. Adjust it to taste, adding more salt or sugar at the end.

Gujarati Khadi Recipe Kit Recipe

Name: Gujarati Khadi Recipe Kit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 100 g Ginger - 100g; 12G Greenfields Curry Leaves, 12G; 50 G Vandevi Asafoetida 50g; 500G Ghee, 500G; 100G Greenfields Brown Mustard Seeds, 100G; 50G Mill & Mortar Organic Ground Turmeric, 50G; 50G Mill & Mortar Organic Whole Cumin, 50G; 450G Onken Natural Set Yogurt; NaN Tilda Long Grain Rice; 500G Bartolini Chickpea Flour, 500G; 1 Kg Tate & Lyle Granulated Sugar; 500G Belamandil Hand Harvest Sea Salt, 500G; - Jalpur Red Chilli Powder Fine

Indian cuisine · 248 calories

About this recipe

Experience the authentic taste of Gujarat with our Gujarati Khadi Kit, a comforting blend of tangy yogurt and aromatic spices. This dish brings a unique harmony of flavors, perfect to pair with steamed rice or khichdi. Ideal for a quick and wholesome meal, our kit includes all the ingredients for a stress-free cooking experience. Order now on the AnyFeast app or website and savor the flavors of Gujarat at home! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Ginger - 100g
12G Greenfields Curry Leaves, 12G
50 G Vandevi Asafoetida 50g
500G Ghee, 500G
100G Greenfields Brown Mustard Seeds, 100G
50G Mill & Mortar Organic Ground Turmeric, 50G
50G Mill & Mortar Organic Whole Cumin, 50G
450G Onken Natural Set Yogurt
NaN Tilda Long Grain Rice
500G Bartolini Chickpea Flour, 500G
1 Kg Tate & Lyle Granulated Sugar
500G Belamandil Hand Harvest Sea Salt, 500G
- Jalpur Red Chilli Powder Fine

Instructions

1. In a mixing bowl, combine 4 tablespoons of Bartolini Chickpea Flour with 2 cups of Koko Dairy Free Plain Yogurt Alternative. Whisk until smooth and lump-free.
2. Add 3 cups of water to the mixture and whisk again to achieve a thin, smooth consistency.
3. Peel and finely grate 100g of Ginger (approximately 2 tablespoons). Add this to the yogurt and chickpea flour mixture and mix well.
4. Stir in 1/2 teaspoon of Mill & Mortar Organic Ground Turmeric, 1/2 teaspoon of Jalpur Red Chilli Powder Fine, 1 teaspoon of Tate & Lyle Granulated Sugar, and 1 teaspoon of Belamandil Hand Harvest Sea Salt. Mix thoroughly and set aside.
5. Heat 2 tablespoons of Ghee in a deep pan over medium heat.
6. Slowly pour the yogurt and chickpea flour mixture into the pan, stirring continuously to prevent curdling.
7. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once it starts boiling, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally to prevent sticking.
8. In a separate small pan, heat 2 tablespoons of Ghee over medium heat for tempering.
9. Once the ghee is hot, add 1 teaspoon of Greenfields Brown Mustard Seeds and let them crackle.
10. Add 1/2 teaspoon of Mill & Mortar Organic Whole Cumin, a pinch of Vandevi Asafoetida, and 8-10 Greenfields Curry Leaves. Stir for 30 seconds until fragrant.
11. Carefully pour the tempering mixture into the simmering kadhi and stir well.
12. Taste and adjust the seasoning, adding more salt or sugar if needed.
13. Serve the Gujarati Kadhi hot, garnished with additional curry leaves if desired, alongside steamed rice or roti.

How to make Gujarati Khadi

Whisk the kadhi base. Whisk 4 tablespoons of chickpea flour with 2 cups of plain yogurt alternative until smooth, then add 3 cups of water and whisk again to a thin consistency.
Season the mixture. Grate 100g of ginger (approximately 2 tablespoons) into the mixture, then stir in 1/2 teaspoon of turmeric, 1/2 teaspoon of red chilli powder, 1 teaspoon of sugar and 1 teaspoon of sea salt.
Simmer the kadhi. Heat 2 tablespoons of ghee in a deep pan, pour in the mixture slowly, stirring continuously, and bring to a gentle boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Make the tempering. Heat 2 tablespoons of ghee in a small pan and let 1 teaspoon of mustard seeds crackle. Add 1/2 teaspoon of cumin, a pinch of asafoetida and 8-10 curry leaves for 30 seconds, then pour into the kadhi.
Adjust and serve. Taste and adjust the seasoning with more salt or sugar if needed, then serve the kadhi hot, garnished with extra curry leaves, alongside steamed rice or roti.

Frequently asked questions

How long does Gujarati Khadi take to make?: About 25 minutes, with 10 minutes of prep and 15 minutes of cooking.
Is Gujarati Khadi vegetarian?: Yes, it is vegetarian, made from yoghurt and chickpea flour simmered with ginger and finished with a ghee tempering.
How do I stop kadhi from splitting?: Whisk the yoghurt and chickpea flour until completely smooth before heating, then stir continuously as it comes to a gentle boil. Once it boils, it is far less likely to curdle.
What should I serve with kadhi?: Serve it hot with steamed long grain rice or khichdi. It also pairs well with rotis and a simple dry vegetable dish.
Why is Gujarati kadhi slightly sweet?: A little sugar balances the tang of the yoghurt, which is typical of Gujarati cooking. Adjust it to taste, adding more salt or sugar at the end.