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
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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 – sufficient enough
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 – 1-2 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
Meanwhile, heat oil in a kadahi for frying the fritters
When oil is heated, drop small dumplings or fritters into the oil and deep fry them until they get golden colour. Take them out of the oil 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 use 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