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Dapka Kadhi ( Jain Recipe)
Tarla Dalal
• 03 June, 2016
Table of Content
About Dapka Kadhi ( Jain Recipe)
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Ingredients
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Methods
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For the dapkas
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For the kadhi
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How to proceed
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Nutrient values
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Add zing to your kadhi with these healthy moong dal dumplings.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
For The Kadhi
- 2 tbsp besan (Bengal gram flour)
- 2 cups curd (dahi)
- 1 tsp green chilli paste
- 2 curry leaves (kadi patta)
- 2 tsp sugar (approx.)
- 2 tbsp chopped coriander (dhania)
- salt to taste
For The Tempering
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- a pinch of asafoetida (hing)
- 1 whole dry Kashmiri red chilli , broken into pieces
- 2 tsp oil
For The Dapkas
- 1 cup yellow moong dal (split yellow gram)
- 1 tsp green chilli paste
- 1/2 tsp sugar
- a pinch baking soda
- 1 tbsp oil
- salt to taste
Method
For the dapkas
- Soak the moong dal in lukewarm for 3 to 4 hours. Drain.
- Grind the soaked moong dal to a fine paste in a blender.
- Add the oil, green chilli paste, sugar, baking soda and salt and mix well. Keep aside.
For the kadhi
- Mix the besan, curds and 3 cups of water till smooth.
- Add the green chilli paste, curry leaves, sugar and salt and bring to a boil.
- Simmer for a while stirring occasionally.
- Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli.
- Add the tempering to the kadhi and boil for a few minutes. Keep aside.
How to proceed
- Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi.
- Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate.
- Serve hot garnished with coriander.
What is dapka kadhi made of ?
See below image of list of ingredients for dapka kadhi.
Dapka Kadhi ( Jain Recipe) recipe with step by step photos
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To make the dapkas, Soak the 1 cup yellow moong dal (split yellow gram) in lukewarm for 3 to 4 hours.
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Drain and keep aside.
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Grind the soaked moong dal to a fine paste in a blender
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Transfer the mixture to a deep bowl.
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Add 1 tbsp oil.
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Add 1 tsp green chilli paste.
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Add 1/2 tsp sugar.
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Add salt to taste.
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Add 1 tbsp finely chopped coriander (dhania). Coriander adds a fresh, herbaceous flavor that complements the tangy taste of the kadhi.
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Mix well.
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Add a pinch of baking soda. The use of baking soda contributes to a lighter and more tender texture for the Dapka Kadhi, making it more enjoyable to eat.
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Mix well. Keep aside.
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To make the kadhi, in a deep bowl, add 2 tbsp besan (Bengal gram flour)
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Add 2 cups curd (dahi).
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Add 3 cups of water.
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Whisk well till no lumps remain.
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Transfer to a deep non stick pan.
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Bring to a boil.
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Add 1 tsp green chilli paste.
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Add 2 curry leaves (kadi patta).
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Add 2 tsp sugar (approx.). NOTE. If curds are sour, then add more sugar.
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Add salt to taste. We added 1 tsp salt.
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Mix well.
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Cook for 2 to 3 minutes, while stirring continuously. Simmer for a while stirring occasionally.
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Prepare the tempering, Heat 2 tsp oil in small non-stick pan.
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Add 1/2 tsp cumin seeds (jeera)
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Let the seeds crackle.
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Add a pinch of asafoetida (hing).
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Add 1 whole dry Kashmiri red chilli , broken into pieces.
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Sauté on a medium flame for few seconds.
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Add the tempering to the kadhi.
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Mix well and boil for a few minutes. Keep aside.
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Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi.
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Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate.
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Garnished with chopped coriander (dhania)
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Serve Dapka Kadhi ,Jain Recipe hot
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 346 cal |
| Protein | 15.2 g |
| Carbohydrates | 35.3 g |
| Fiber | 4.3 g |
| Fat | 13.6 g |
| Cholesterol | 16 mg |
| Sodium | 35.7 mg |
Click here to view Calories for Dapka Kadhi ( Jain Recipe)
The Nutrient info is complete
