Dapka Kadhi

The regular kadhi itself has too many possibilities and varieties. Now to add to that list, here is a Gujarati Kadhi called Dapka Kadhi, moong dal dumplings in a traditional Gujarati Curd Gravy.

This delicious variety of Kadhi has been introduced to us by Srivalli as part of Indian Cooking Challenge for the month of May 2013. 

Ingredients - 

For the Dapkas - Adapted from Tarla Dalal
Moong dal 1/2 cup (I used split moong dal with skin)
Oil 2 tsp

Ginger 1 inch
Green Chilies 2-3
Sugar 1/4 tsp
Soda a pinch (I used ENO Fruit Salt)
Salt to taste

(I added a Tbsp of Besan/Chick Pea Flour to adjust the consistency of the batter.)

For the Kadhi -
Adapted from Nupur
Curd/Yogurt, beaten 1 cup
Besan/Chick Pea Flour 2 tbsp
Water  3-4 cups
Salt to taste
Turmeric 1/2 tsp
Tomato puree 1/2 cup
Red chilli powder, Dry mango powder, Coriander powder  - 1 tsp each or to taste
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Dried red chillies - 2 long, Asafoetida couple pinches, Curry leaves few)

Dapka Kadhi

Method Of Preparation -

For the Dapkas - 
Soak the moong dal in luke warm water for about 2-3 hours.
Make a fine paste of the soaked and drained moong dal along with salt, ginger and green chillies.

Mix in salt, sugar, oil and baking soda (or ENO fruit salt) and set it aside.

After the kadhi (recipe follows) is made and is simmering on the stove, drop 1/2 spoonfulls of batter into the boiling kadhi and the dapkas would float on the top in under a minute.

Let the dapkas cook for about 5-6 minutes.

Prepare the seasoning by heating oil in a different pan. Add the all the ingredients listed under the seasoning. After the mustard seeds pop, transfer the seasoning onto the simmering kadhi.

Remove from fire and serve hot with rice.

For the Kadhi - 

Mix in the beaten curds, salt, red chilli powder, dry mango powder, coriander powder and mix well.

In a heated pan, pour the above mixture adding about 3-4 cups of water. Let the above mixture come to a boil. Add the tomato puree as well.

Meanwhile make a thin paste of besan and water and mix until there are no lumps.

Slowly pour the besan paste into the simmering kadhi while mixing it and let the kadhi simmer until the raw smell of besan goes away.

The kadhi can be consumed as is as well or by dunking in Pakodas or any boiled vegetables of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 35 min
Serves 5-6
Posted by Harini R on Saturday, June 15, 2013


  1. Excellent kadhi preparation. Looks wonderful.

  2. preeti garg Says:
  3. Wow... Look delicious... mouthwatering

  4. I m yet to make it!! It looks totally yum!!!

  5. That looks super yummy

  6. Srivalli Says:
  7. Glad you were able to join us Harini...glad you guys liked it.

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