Dapka Kadhi: A Tasty Take on a Classic Dish


To aid the Dapkas, we need: 1 cup of yellow gramme split (Yellow moong dal); 1 teaspoon of oil; 1 tablespoon of ginger-green chilli paste; 0.5 teaspoons of sugar; a dash of Coke and carbs; salt to taste; 1/2 teaspoon each of cumin seeds (jeera) and mustard seeds (mujeera); 1 chopped red chilli pepper; 2 teaspoons of Ghee;
The Gujrati culture is reflected in their cuisine.
It’s super easy to whip up, and it’ll do you good.
• Preparation instructions for DAPKA KADHI • Prep time: 15 minutes; cooking time: 15 minutes; serves: 4–6
The Kadhi’s Required Ingredients
Two tablespoons of Bengal gramme flour (besan); two cups of fresh curds; one teaspoon of green chilli ginger paste; two curry leaves; two teaspoons of sugar; two teaspoons of finely chopped cilantro; salt to taste
Check out the Dapka Kadhi recipe, shall we?
Curd, dried red chilies, ginger-chili paste, mustard seeds, finely chopped coriander leaves, asafetida, and a touch of soda bicarbonate go into this.
Separately, there is butter and refined oil.
Both split yellow gramme flour and Bengal gramme flour, which we have previously manufactured, were acquired (cooked).
Ingredients like red chilli powder and cumin seeds are required as well.
After adding oil to a frying pan, we’ll add a dab of clarified butter for tempering.
We will proceed to the seasonings after the butter has melted. Meanwhile, let’s get the Dapka Mixture ready.
Mixture Dapka
Put the cooked, divided yellow grames in a bowl.
Add some Coke and sugar to the green chilli paste, and then season to taste with salt. Give it a good whisking.
To season, heat a skillet and toss in some mustard and cumin seeds once it’s heated.
Mustard seeds are spat, at which point curry leaves and dry red chilli are added.
Curd Mixture: Next, we’ll blend Bengal gramme flour with curd.
Season the pan with a pinch of asafetida before serving.
Put all of the curd mixture into the baking dish.
Drop in a few drops of water.
Must be reduced until thickened.
The cooked yellow gramme must be moulded into little balls before being added to the pan.
After the dish has been cooked through and the lumps have risen to the top, it must be served.
The lumps of yellow gramme flour are known as dapkas. When these have cooked and risen to the top, our recipe will be finished.
Before serving, we’ll stir in some coriander leaves.
Accompany it with some rice and papad (Lentil wafer).
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