Arbi Kadi | Vrat ki Kadi | Colocasia Dumpings in Yoghurt sauce |Ekadashi fasting recipe
Arbi or colocasia dumplings dipped in a yogurt gravy sauce tempered with sizzling mustard seeds and curry leaves. Amaranth Flour or popularly known as Rajgira Atta is mixed with yogurt. This is a Gluten-free, No Onion, No Garlic recipe.
In a Bowl:
Mix dahi/curd, salt, amaranth flour, and 1 tsp bhuna jeera. Beat well. Add 3 cups of water and beat well again.
In a Kadai or deep pan, heat ghee/coconut oil. Add chopped ginger, mustard seeds, and curry leaves. Let the mustard seeds splutter.
Add the Dahi+ water mix made above and keep stirring. On medium flame boil this for 5 minutes. Then shut the flame and make the arbi dumplings.
Arbi Dumplings.
Keep the oil to heat in a Kadai or pan. Meanwhile, Boil the arbi till 2 whistles. Then peel and cut in round circles. When you cut arbi lengthwise, it will give you circular pieces.
Sprinkle 2 tbsp amaranth flour, salt, and ajwain. Mix well. Fry these roundels till golden brown.
Add the fried arbi pieces directly to the yogurt gravy.