Dapka Kadhi – The Delicious Traditional Gujrati Recipe

This is a traditional Gujrati recipe. It is very easy to prepare and very healthy too.

RECIPE FOR DPAKA KADHI

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4 to 6

INGREDIENTS

FOR THE KADHI

2 tablespoons Bengal gram (besan) flour

2 cups of fresh curd

1 teaspoon green chili ginger paste

2 curry leaves

2 teaspoons of sugar

2 tablespoons chopped cilantro

Salt to taste

FOR THE TEMPERATE

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds

A pinch of asafoetida (hing)

1 red chile, broken into pieces

2 teaspoons butter

FOR THE DAPKA

1 cup split yellow gram (Yellow moong dal)

1 tablespoon of oil

1 tablespoon green chili – ginger paste

1/2 teaspoon of sugar

A pinch of baking soda

Salt to taste

Let’s see Dapka Kadhi recipe!

The ingredients to make this are whipped curd, curry leaves, mustard seeds, finely chopped coriander leaves, asafoetida, a little baking soda, ginger chilli paste, sugar to taste and dried red chillies.

Then we have clarified butter and oil.

We got Bengal gram flour, and we also got split yellow gram, which we had already prepared (cooked).

We will also need some cumin seeds and red chili powder.

TEMPERED:

First we will put a little oil in a pan and we will also add a little clarified butter.

We will proceed with the spices when the butter is heated. In the meantime, let’s create the Dapka Blend.

DAPKA BLEND

Take cooked split yellow grams in a bowl.

Then add the ginger-garlic paste and salt to taste.

Put some sugar and soda.

We have to beat this mixture well.

TEMPERED:

Add mustard seeds and cumin in the pan after it gets hot.

Add curry leaves and dried red chili after the mustard seeds pop.

CURD MIX:

Next, we need to mix the Bengal gram flour with the curd.

TEMPERED:

Add some safetida in the pan.

For the curd mixture in the pan.

Add some water.

We have to cook it until it thickens.

MAKING THE DAPKAS

We need to make small lumps of cooked yellow grams and dip them into the pan mixture.

We need to serve it when it is well cooked and the lumps rise to the surface.

The yellow gram lumps are called dapkas. These have cooked and risen to the surface, and this indicates that our recipe is ready.

Sprinkle coriander leaves and then serve.

Serve it together with rice and a piece of papad (lentil wafer).