Jun 15, 2013

Dapka Kadhi- Gujarati Cuisine

This time, Srivalli choose Dapka Kadhi from Gujarati Cuisine for Indian Cooking Challenge under May series. As I have no idea about authentic gujarati recipes, So I choose Tarla Dalal’s dapka kadhi recipe from her cooking website. According to her guidelines and one of my gujarati friend, I prepare Dapka Kadhi with yellow split dumpling which serve with gujarati kadhi and rotlas.  Dapka kadhi served with rotlas, green chillies and garlic chutney is a sumptuous and satiating meal worth a million dollars! You can prepare dumpling with sprouts or mix vegetables too for different variation.

According to recipe, we have to cook dapka in kadhi but personally I prefer to fry them in oil and then serve with kadhi. For dumpling, you need thick batter of yellow split gram which soaked in lukewarm water at least for 3-4 hours. If still batter is not enough thick then you can adjust the batter by adding gram flour or besan. For health conscious people, they can cook the dapkas in a microwave oven before adding to the kadhi. These days, Gujarati people also prefer spicy and tangy flavours in food instead of regular sweetness in curries.

Wiki says: “Gujarati cuisine refers to the cuisine of Gujarat, India, a state in western India. It is primarily a vegetarian cuisine, despite having an extensive coastline for seafood, due to the influence of Jain vegetarianism and traditional Hinduism. The typical Gujarati thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi. Gujarati cuisine varies widely in flavor and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.”Top of Form

Soaking Time: 4-5 hours
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Servings: 3-4 Persons
Recipe Source: Tarla Dalal

For Kadhi
2 Cup Curd
5 Tbsp. Gramflour/ Besan
6-7 Curry Leaves
Pinch of Asafoetida
1/2 Tsp. Mustard seeds
1/2 Tsp. Cumin Seeds
1/2 Tsp. Fenugreek Seeds
1 Tbsp. Clarifying Butter
Salt to taste
1/2 Tsp. Sugar, Optional
1/2 Tsp. Turmeric Powder
1 Tsp. Coriander Powder

For Dapka
1/2 Cup Split Yellow Gram/ Dhuli Moong
Salt to taste
1/2 Tsp. Sugar
Pinch of Soda Bi Carbonate
1 Tsp. Oil
1 Tsp. Green Chili Paste
Oil for Deep Frying

Wash and soak the lentil in lukewarm water for 4-5 hours. Blend this lentil with salt till to smooth paste. Add sugar, oil, and chili paste and soda bi carbonate and mix well.

Heat the oil in a non-stick pan, add in a little dapka batter at a time using your fingertips to form dumplings and deep-fry till they turn light golden brown in color from all the sides. Remove this on kitchen towel and absorb extra oil and keep aside.

Combine curd, besan, salt, coriander powder, turmeric powder together with 2 cup water and whisk well till to no lumps remain.

Heat the ghee in deep and heavy bottom pan and add mustard seeds, curry leaves, asafoetida, cumin seeds and fenugreek seeds till to splutter. Add besan and curd batter and whisk till to boil. Cook for 15-20 minutes and stir this kadhi occasionally. Adjust the salt and sugar according to taste. Now kadhi is ready. Add dumpling and garnish with green coriander and curry leaves. Serve dapka kadhi with rotlas or rice.

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  1. The dish has turned out well..good

  2. Delicious and flavourful! :)

  3. looks so delicious and can imagine how aromatic and flavorful that will be!!!
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    Event - Eggless Baking-Sweet/Savory

  4. Looks so tempting and your recipe has come in the right time :),I have been wanting to try this for quite some time :)

  5. hey u deep fried them, fantastic Preeti..loved ur kadhi very much.

  6. lovely recipe and yummy looking kadhi dear :)


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