Dhupki Kadi | Urad Dal Dhupki Kadhi | Traditional Gujarati Kadhi | Healthy No Fry Kadhi
Dhupki Kadi is a traditional Gujarati preparation where soft dhupkis made from urad dal are gently cooked directly in a spiced yogurt-based kadhi. Unlike fried pakoras, these lentil dumplings are steamed in the simmering curry, making the dish lighter and easier to digest. Comforting and wholesome, Dhupki Kadi pairs beautifully with steamed rice for a nourishing vegetarian meal.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- ½ cup urad dal (soak overnight)
- 3 tbsp water
- ½ tbsp ginger green chilli garlic paste
- Pinch of Hing
- Salt pepper to taste
- Pinch of soda
- 1 Cup Curd
- 3 cups water
- ½ tbsp Besan
- ¼ cup finely chopped tomato
- 5-6 Curry leaves
- 1/2 tsp red chilli powder
- 1/2 tsp jeera
- 1/4 tsp turmeric powder
- Pinch of Hing
- 1 tbsp oil
- Salt to taste
- 2 tsp oil
- ½ tsp jeera
- Pinch of hing
- 2 Dried Kashmiri red chillies
- 1 Bayleaf
- 1 tbsp chopped coriander
For the dupkis
Other Ingredients
For the tempering
METHOD
- In a blender jar add urad dal, water, ginger garlic green chilli paste, hing, salt, pepper to taste.
- Blend well, then add in soda and mix to make a lump free batter.
- In a small pan heat oil and sauté jeera, hing, Kashmiri dried chillies, bayleaf, coriander.
- Mix well.
- In a bowl add together curd, water, besan, 1 tbsp of the urad dal batter and mix well.
- In a pan heat oil and sauté jeera, hing, curry leaves.
- Mix in onions, tomatoes, salt to taste, turmeric powder, red chilli powder and cook for a minute.
- Mix in the curd mixture and let it cook for a minute.
- With your hands drop in small dupkis of the urad dal batter in the boiling kadhi.
- Cover and let it cook on a medium flame until the dupkis are cooked and kadhi is thickened up.
- Finish by adding hot tempering over the kadhi.
- Serve hot.
