Whenever it comes to a comfort food for me, kadhi pakoda with hot steaming rice figures a good score. Although the list is long, this simple yet balanced dish with a combination of taste is something that I relish to the core. I have to say I’m happy to see that my little ones have inherited the similar likes. As I have discussed in my earlier posts about Vedika following SCD for a year, there are a few of her favorites which I could not make in SCD like kadhi, boondi raita (which she adores!) as they are made with chickpea flour (Besan).
But as they say, resolution can overcome any obstacle, one fine day while going through the list of SCD-friendly food I came across this name, yellow split peas (also known as Matar ki daal or vatana in some regions) which is allowed in this diet. From then onwards I started making besan (lentil flour) at home using this grain which I use in a number of recipes.
The recipe of kadhi pakoda that I’m going to share today is made with split peas flour/Matar ka besan, and to my surprise, there was hardly any difference in taste. She had been craving for kadhi for quite a long time. As I found the perfect substitute for besan/lentil flour, this recipe was due to be tried in my kitchen. Seeing her enjoy the meal gave a feeling of contentment to a mother’s heart that is beyond definition!
