How To Make Traditional Rajasthani Kadhi With A Roasted Besan Twist

Rajasthani Kadhi is a beloved regional variation of the classic Indian kadhi, celebrated for its tangy yoghurt base and robust flavours from roasted gram flour. Unlike other kadhi versions, the Rajasthani variant incorporates a roasted besan twist, which adds a nutty aroma and depth to the dish. Perfect for pairing with steamed rice or khichdi, this kadhi offers a wholesome, comforting experience. Preparing it at home allows you to control the spice levels while ensuring the perfect balance of tanginess, creaminess, and subtle smokiness that makes Rajasthani Kadhi a standout in Indian cuisine.

Ingredients Required For Authentic Rajasthani Kadhi

To prepare Rajasthani Kadhi with the roasted besan twist, gather the following ingredients:

• 1 cup yoghurt (curd), well-whisked

3 tablespoons gram flour (besan)

2–3 cups water

1 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon roasted cumin seeds

1–2 dried red chillies

1 teaspoon ginger-garlic paste (optional)

Salt to taste

2 tablespoons ghee or oil

Fresh coriander leaves for garnish

Roasting The Gram Flour For Enhanced Flavour

A defining step in Rajasthani Kadhi is roasting the gram flour. Heat a heavy-bottomed pan and add the besan. Roast on low to medium flame until the raw smell disappears and the flour turns a light golden brown. This step releases nutty aromas and deepens the flavour of the kadhi. Once roasted, set aside to cool slightly before mixing with yoghurt to avoid lumps.

Preparing The Yoghurt-Besan Mixture

In a mixing bowl, combine the roasted gram flour with whisked yoghurt. Add a pinch of turmeric and salt, and whisk thoroughly to ensure a smooth, lump-free mixture. Gradually add water while stirring continuously to achieve a medium-thick consistency. The careful blending of yoghurt and roasted besan is crucial for a creamy texture and balanced tanginess.

Tempering With Spices For Authentic Taste

Heat ghee or oil in a pan and add cumin seeds, dried red chillies, and ginger-garlic paste if using. Sauté briefly until the spices release their aroma. Pour the prepared yoghurt-besan mixture into the pan, stirring constantly. Cook on low flame to prevent curdling, allowing the kadhi to thicken slightly. Adjust salt and spice levels according to taste. The tempering step enhances the aroma and gives the kadhi its characteristic Rajasthani flavour.

Cooking And Simmering The Kadhi

Once the mixture is in the pan, bring it to a gentle boil, then reduce heat and simmer for 10–15 minutes. Stir occasionally to prevent sticking. The kadhi should achieve a smooth consistency with a subtle tang from the yoghurt and a rich, nutty flavour from the roasted besan. The slow simmering allows the flavours to meld perfectly, creating a comforting and wholesome dish.

Serving Suggestions And Garnishing

Garnish the kadhi with freshly chopped coriander leaves before serving. Rajasthani Kadhi pairs exceptionally well with steamed basmati rice, ghee-roasted khichdi, or soft rotis. For an extra burst of flavour, drizzle a little ghee over the kadhi just before serving. This traditional dish not only satisfies the taste buds but also provides a hearty, nutritious option for family meals or festive occasions.