Friday, August 30, 2013

Dapka Kadhi

This traditional Gujarati dish consists of moong dal dumplings(dapkas) in a thick yogurt based sauce typically served with rotlas/theple, green chilies and garlic chutney. Dapkas are not fried but cooked in the boiling yogurt sauce. Make sure the dapka batter has the right consistency. Drop one dapka in the kadhi and wait. If it floats up then batter is perfect. If not then it might be too soft. Add a little besan to adjust the consistency. Alternately put small dapkas in a microwave safe plate and cook on high for 10-15 seconds and proceed.

Ingredients: (serves 4)
For dapkas
1/2 cup dhuli moong dal
1 tsp oil
1 green chili
1/2 inch fresh ginger 
1/4 tsp grated jaggery
salt to taste
pinch baking soda
  • Soak moong dal in water for 4 hours. Drain.
  • Put all ingredients in a food processor and grind to form a smooth batter.
For kadhi
1 cup plain yogurt
3 tbsp besan (bengal gram flour)
2 cups water
1 tsp oil or ghee
pinch asafoetida (hing)
1/3 tsp mustard seeds
1/3 tsp cumin seeds
7-8 kadi patta (curry leaves)
1-2 green chilis chopped fine
1 inch fresh ginger grated
1 tbsp grated jaggery
salt to taste
Fresh coriander leaves to serve
  • Combine yogurt, water and besan together to form a smooth lump free mixture. 
  • Heat oil/ghee in a large pan and add mustard and cumin seeds. Let them crackle for 10 seconds and add hing and chopped curry leaves.
  • Now add yogurt mixture along with all other ingredients. Mix well and bring to boil. Simmer for 7-10 minutes stirring occasionally. 
Just before serving
  • Bring kadhi to boil. Form small dumplings using the batter and drop them in the boiling kadhi.
  • Cook for 5 minutes till they start floating on top.
  • Serve garnished with chopped fresh coriander.

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