Dapka ni Kadhi Gujrati Kadhi with Moong Dal Dumplings


My family is a great lover of kadhi made with buttermilk base in which besan (chickpea flour) is added to make little sour curry or kadhi. We all fondly eat this dish so that I’m always in search of its different variations. I use whole green moong dal a lot to make different preparations like moong dal dhokha, moong dal dhokha idli, green moong dal soup and green moong dal dosa.
Yesterday when I made dhokla idli from this dal,  some batter was left,  and the only dish came to my mind was the dapka kadhi. This kadhi is made quite similar as Punjabi kadhi with buttermilk and besan batter,  but instead of veg pakoras moong dal dapkas or dumplings are added to this kadhi
Moong dal dapka kadhi is made with two variations. Moong dal fritters can be fried or just the small balls of this dal batter are dropped into the kadhi while it is boiling. I love both variations of dapka but today I’m sharing the deep-fried version of moong dal fritters

Course – Main Course

Cuisine – Indian(Gujrati)

 Prep Time – 10 Min

 Cook Time – 30 Min

 Total Time – 40 Min

 Yield – 4 Servings

 Author – Bharti Dhawan

Ingredients For Dapka/Dumplings

1- A thick batter of green moong dal – 5 tbsp or half cup
2- Besan/ chickpea flour – 1 tbsp
3- Methi leaves(dried or fresh)  – 1 tbsp (I used dried ones/kasuri methi)
4- Chopped green chillies – 1 tsp
5- Salt and red chilly powder – 1 tsp each
6- Oil for deep frying
Ingredients for kadhi
1- Buttermilk – 5 cups or 1 lt
2- Besan/chickpea flour – 2 tbsp
3- Salt – to taste
4- Red chilly powder – 1 tsp
5- Haldi powder/turmeric powder – 2 tsp
6- Dry coriander powder – 1 tsp
7- Heeng/ asefotida powder – 1 tsp
8- Whole red chillies – 2 nos (chopped)
9- Curry leaves or kasuri methi – 1 tbsp(I used kasuri methi)
10- Oil – 1 tbsp

Instructions For Moong Dal Dapka

Mix everything together all the ingredients written under ‘INGREDIENTS FOR DAPKA ‘to make a thick batter and give a rest of 10 minutes
In the meanwhile heat oil in a kadahi for frying the fritters

When heated, drop small dumping or fritters into the oil and deep fry them until golden colour comes. Take them out and prepare for kadhi

Method for kadhi
1- Add besan to buttermilk and whisk so well that there are no lumps. Keep this aside to add later
2- Heat oil in a kadahi and add cumin seeds, heeng and whole red chilly
allow them to splutter,
3- Add kasuri methi (dry fenugreek leaves) and other powdered spices mentioned above and roast for a while at low flame
4- Next add buttermilk-besan batter. Add salt and allow the kadhi to boil for 5 minutes
5- Add moong dal fritters and allow to boil for  5 minute at low-medium flame. You can cover the pan with a lid
6- Switch off the flame and allow the ingredients to incorporate with each other
7- Serve tasty dapka ni kadhi with steamed rice or thepla