Its called as pakodalu vesina majjiga pulusu,and its similar to punjabi khadi..Just have a look at the method of preperation..
Sour curds 2 cups
churned in to butter milk by adding 2 to  3 cups of water
Chilli powder 1 to 2 tsp
Haldhi 1/2 tsp
Amchur powder 1 tsp
Besan powder 3 tbsp
For seasoning:
Oil 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Redchilli 1 no .slits
Green chillies.3 nos.slits
Curry leaves
Ginger paste 1/4 tsp
Take buttermilk in a bowl,add salt,chilli powder,haldhi,amchur powder,mix well.Then add 3 tbsp of besan powder and mix thoroughly well.Place the bowl on the stove  in low flame..Next place a kadai on other stove add 1 tbsp oil to it.Next add mustard seeds,jeera,redchilli slits,after they pop well add green chilli slits,curry leaves ,and ginger paste.Saute well.After they are done,add the seasoning to the buttermilk mixture and boil in low flame,till it starts boiling.
When the boiling starts,add the fried pakodas..

For pakodas:
Besan powder 1 cup
Red chilli powder 1 tsp
Chopped corriander
Chopped onion
Ajvain or vamu 1/4 tsp
Ginger paste 1/2 tsp
Mix all these items into a paste adding water slowly.See that the consistancy
of the batter should be equal to bajjis batter.Then deep fry in the oil placing the batter with a spoon , as if we do for bajjis. Deep fry till brown and take off from the oil and place on a tissue paper.
Oil for deep fry
Now add the fried pakodas to the butter milk mixture and let it boil for 10 more mins in low flame..
Garnish with chopped corriander leaves..Tastes yummy with hot rice.


  1. A lovely dish to have on a rainy day with steamy hot rice. Loved ur version of adding pakodas to kadhi.

  2. Wowwww.. pakodas tho sambar telusu kani.. majjiga pulusu first time vintunna.. but chudataniki chala bagundi.. and memu pindi vundalu vesi chesthamu majjiga pulusu.. thanks for the wonderful recipe :)

  3. New to me..But interesting..


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