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2 cups - Yogurt
2 tbsp Gram flour - Besan
5 cups - Water
1 tbsp - Ginger-Garlic paste (optional)
1 tsp - each of Salt, Turmeric,
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
A small piece of
1/2 tsp - Salt
3-4 seeds of
A pinch of Baking soda optional and to be added after blending
For Tempering: 2-3 -
1 tsp -
1/2 tsp -
1 tsp -
Red Chilli powder
For garnish: A sprig of Coriander leaves, chopped
1 tbsp - Kasuri
1 tsp -
( optional, and totally depends on your taste )
How to Make Dapka Kadhi
Thoroughly wash dal and soak for 4 hours.
Drain and keep it aside.
Add rest of the ingredients and grind them to a fine but thick batter.
Add water only if required.
Keep the batter aside for 20 minutes.
In a pan, mix yogurt, gram flour and water.
Whisk it to a smooth liquid.
Add rest of the ingredients and cook it on the flame.
On a low flame, stir the liquid continuously till it boils, ensure that lumps are not formed.
On a low flame, heat oil and ghee in a ladle for tempering.
Add cumin seeds and mustard seeds.
As they crackle, add asafoetida, curry leaves and rest of the tempering ingredients.
Pour it to the boiling kadhi, mix well and stir.
Boil till the curry thickens slightly, keeping it on the medium flame.
After 10-12 minutes, when the kadhi gets thicker, drop the batter dumplings to it.
Use your fingertips or a rounded spoon, make small dumplings from the batter.
Add them directly to the simmering kadhi.
Cook for a few minutes till they start to float.
This will take around 10-12 minutes.
Stir gently, to avoid dabkas from sticking to the bottom of the pan, turn it off.
Garnish with fresh cilantro and kasuri methi and serve hot.
Recipe courtesy: UK Rasoi
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.