Dabka Kadhi Recipe by Vari Shah 448 days ago

Dabka Kadhi
A mouth-watering recipe, has dal dumplings in buttermilk-based gravy. It adds some food value of its own.

Preparation Method

      For the Dumplings (dabkas)
    1. Thoroughly wash dal and soak for 4 hours. Remove the green skin of the dal. Drain.
    2. Add chillies. Grind to a fine but thick batter of dropping consistency*. Add water if required. Keep the batter aside.
    3. Add salt to the batter, before adding dabkas to the kadhi.
      For the Kadhi
    1. In a pan, mix curds, gram flour and water. Whisk it to a smooth liquid. Add rest of the ingredients.
    2. On a low flame, stir the liquid continuously till it comes to a boil. No lumps should be formed.
    3. On a low flame, heat oil and ghee in a ladle for tempering. Add cumin seeds. As they crackle, add asafoetida. Pour it to the boiling kadhi. Mix well. Stir. Boil till the curry thickens slightly.
      To Proceed
    1. Boil the kadhi. Lower the flame. Let the kadhi simmer.
    2. With fingertips, make small dumplings from the batter. Add them directly to the simmering kadhi.
    3. Cook for a few minutes till they start to float.
    4. Stir gently, to avoid dabkas from sticking to the bottom of the pan. Garnish and serve hot.
      Additional Note
    • *Grind dal to a batter in a food processor and then in a mortal - pestle to froth.
      For the tempering, only ghee or oil can be used. Adjust the proportion.
      The dumplings can be deep fried separately in oil.
      Add them to the boiling kadhi.
      Bengal gram flour dumplings (fried) can be used instead of split green beans with skin.
      Consistency of kadhi depends on individual liking.


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    Serves : 6
    Ready In : 50 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Dumplings (dabkas)
    1. 300 grams split green beans with skin or split black eyed beans (chole ki dal)
    2. 6-7 green chillies (finely cut)
    3. 1/4 cup water (if required)
    4. salt to taste
    5. For the Kadhi
    6. 2 cups curds (boiled till 100°C)
    7. 2 tablespoons bengal gram flour or batter of the dumpling
    8. 6 cups water
    9. 1 teaspoon dhana jeera powder
    10. 1-2 sticks curry leaves
    11. salt to taste
    12. For the Tempering
    13. 4 teaspoons oil
    14. 1 teaspoon ghee
    15. 1 1/2 teaspoons cumin seeds
    16. 6 red chillies
    17. 3-4 cinnamon sticks
    18. pinch of asafoetida
    19. To Garnish: optional
    20. coriander leaves (finely cut)

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