Dapka Kadhi

Recipe by
Total Time:
4-5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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, 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

  • 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