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.
Servings Prep Time
6ppl 5min
Cook Time
15min
Servings Prep Time
6ppl 5min
Cook Time
15min
Ingredients
Arbi /Colocasia Dumplings
Instructions
For Kadi
  1. 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.
  2. In a Kadai or deep pan, heat ghee/coconut oil. Add chopped ginger, mustard seeds, and curry leaves. Let the mustard seeds splutter.
  3. 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.
  1. 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.
  2. Sprinkle 2 tbsp amaranth flour, salt, and ajwain. Mix well. Fry these roundels till golden brown.
  3. Add the fried arbi pieces directly to the yogurt gravy.
  4. Serve hot with Amaranth Roti or Kuttu Dosa.