Website of the Year India 2015

Dapka Kadhi Recipe

Dapka Kadhi is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 cups - Yogurt
  • 2 tbsp Gram flour - Besan
  • 5 cups - Water
  • 1 tbsp - Ginger-Garlic paste (optional)
  • 1 tsp - each of Salt, Turmeric, Red Chilli Powder, Coriander powder each
  • A big pinch of Asafetida ( heeng)
  • For Dapka: 1/3 cup - Moong Dal washed and soaked in enough water for 2-3 hours
  • 2-3 - Green chillies
  • A small piece of Ginger
  • 1/2 tsp - Salt
  • 3-4 seeds of Fenugreek Methi seeds
  • A pinch of Baking soda optional and to be added after blending
  • For Tempering: 2-3 - Green chillies
  • 1 tsp - Cumin seeds
  • 5-6 - Curry leaves
  • 1/2 tsp - Mustard Seeds
  • 1 tsp - Red Chilli powder (optional )
  • For garnish: A sprig of Coriander leaves, chopped
  • 1 tbsp - Kasuri Methi (optional)
  • 1 tsp - Garam Masala ( optional, and totally depends on your taste )
  • How to Make Dapka Kadhi:

    1. Thoroughly wash dal and soak for 4 hours.
    2. Drain and keep it aside.
    3. Add rest of the ingredients and grind them to a fine but thick batter.
    4. Add water only if required.
    5. Keep the batter aside for 20 minutes.
    6. In a pan, mix yogurt, gram flour and water.
    7. Whisk it to a smooth liquid.
    8. Add rest of the ingredients and cook it on the flame.
    9. On a low flame, stir the liquid continuously till it boils, ensure that lumps are not formed.
    10. On a low flame, heat oil and ghee in a ladle for tempering.
    11. Add cumin seeds and mustard seeds.
    12. As they crackle, add asafoetida, curry leaves and rest of the tempering ingredients.
    13. Pour it to the boiling kadhi, mix well and stir.
    14. Boil till the curry thickens slightly, keeping it on the medium flame.
    15. After 10-12 minutes, when the kadhi gets thicker, drop the batter dumplings to it.
    16. Use your fingertips or a rounded spoon, make small dumplings from the batter.
    17. Add them directly to the simmering kadhi.
    18. Cook for a few minutes till they start to float.
    19. This will take around 10-12 minutes.
    20. Stir gently, to avoid dabkas from sticking to the bottom of the pan, turn it off.
    21. Garnish with fresh cilantro and kasuri methi and serve hot.
    22. Recipe courtesy: UK Rasoi


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more