Sattu Ki Kadhi | Protein Rich Bihari Style Sattu Ki Kadhi

Kadhi is very interesting curry which made with buttermilk and gram flour, but you can find little twist in making of kadhi. Each state and region has their own way of making kadhi. We have various kadhi like Punjabi kadhi, Gujarati Kadhi, Rajasthani Kadhi and Haryanvi Kadhi and may more. Punjabi kadhi generally made with buttermilk and flour in thick and creamy consistency. For tempering, we used lots of chilies, ginger and jeera tadka. My entire family love kadhi rice either made with pakoras, plain or spinach or vegetables.


This time I tried kadhi with sattu i.e. roasted chickpea flour instead of common gram flour. For this kadhi, mix the buttermilk with sattu and blend it for smooth texture. For tempering, we used Bihari cuisine spices like ginger, garlic, chilies, nigella seeds, mustard oil and curry leaves. The texture also slightly thin compare to Punjabi kadhi.

Sattu is flour basically prepared by dry roasted grams or grains. Sattu is quite popular in the state of Madhya Pradesh, Orissa, Jharkhand, Bihar, Punjab and Uttar Pradesh.  In Bihar, Sattu is prepared with toasted gram flour. It is also known as desi Horlicks in the state of Bihar. Sattu includes good amount of protein and fiber which is good for digestion and gives lots of energy. It even helps us in balancing our diet.

Other Recipes of Kadhi are here: 
Tamatar Ki Kadhi
Palak Ki Kadhi
Gujarati Kadhi
Dapka Kadhi
Punjabi Kadhi
Sattu ki Kadhi | Protein Rich Bihari Style Sattu Ki Kadhi Preparation Time: 10 Minutes Cooking Time: 40 Minutes  Servings: 2 Category: Main Dish Cuisine: Bihar Cooking Method: Boiling
Ingredients  For Kadhi Mixture 1/4 Cup Sattu/ Roasted Chana Flour 2 Cups Buttermilk or Sour Curd Salt to Taste 1 Tsp. Coriander Powder Red Chili Powder to Taste 1/2 Tsp. Turmeric Powder
For Tempering 1 1/2 Tsp. Ginger Garlic Paste 1/2 Tsp. Cumin Seeds Pinch of Asafoetida 1/2 Tsp. Nigella Seeds 3-4 Green Chilies Few Curry Leaves 2-3 Whole Dried Red Chilies 2 Tbsps Mustard Oil
For Sattu Dumplings 1/4 Cup Sattu Flour 1 Tbsp. Gram Flour 1/4 Tsp. Salt 1/4 Tsp. Turmeric Powder  1/4 Tsp. Red Chili Powder 1 Tbsp. Coriander leaves 1/4 Tsp. Carom Seeds Oil for frying
Instructions  Combine all the dumpling ingredients in one bowl and add water approx. 1-2 Tbsps., make a thick consistency paste.  Heat the oil in frying pan, when oil is hot enough. Add teaspoonful batter in oil and frying them till to golden brown.  Combine buttermilk, flour, spices together with extra 1 cup of water. Blend it to remove lumps.  Now heat the mustard oil in a thick bottom kadai. When oil starts burning, add cumin seeds, nigella, asafoetida.  Now add red chilies, green chilies, curry leaves and sauté 2 seconds to release the aroma. Now add ginger garlic paste and stir it. Add flour buttermilk mixture and stir it. When kadhi starts boiling, bring it on low flame and let it cook on low flame for atleast 30 minutes. Add dumplings in kadhi in between cooking.  Garnish with green coriander leaves. Serve warm kadhi with rice or phulka. 
Notes: You can bake or fry the dumpling in appam or paniyaram mold. Try to add dumpling in the end otherwise they will soak up the kadhi and make it thick gravy consistency.
Tags: How to make sattu ki kadhi, sattu recipes, roasted chickpeas flour, bihari cuisine, kadhi recipes, Indian curry, Blogging marathon, simplytadka, food blogging, main dish, main course, vegetarian, medium level cooking, boiling, buttermilk recipes, flour recipes, protein rich recipe, low calorie recipes, dinner menu, lunch menu, everyday recipes, gluten free recipes, yellow curry recipes, simmering, healthy recipe.
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