AI-generated image
Dubki kadhi
डुबकी कढ़ी: urad dal dumplings dropped raw into simmering curd kadhi
Dubki means a dip, and in this Chhattisgarhi kadhi the spiced urad dal batter is dropped raw straight into the simmering curd so the dumplings cook in the pot rather than in hot oil. It is the lighter, everyday cousin of pakora kadhi, served with rice at lunch across Durg and Raipur and at village feasts. The common mistake is dropping the batter into kadhi that is barely warm; the dumplings fall apart, so the kadhi must be at a lively simmer. Chef's tip: whisk the batter by hand for a full 3 minutes until a spoonful floats in water, and the dumplings will be airy, not dense.
- Total time
- 290 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dumplings
- 5 ½ oz split urad dal, soaked 4 hoursdrained
- ⅓ oz ginger
- ½ tsp salt
For the kadhi
- 14 oz sour curd
- 3 tbsp gram flour (besan)
- 3 cups water
- ½ tsp ground turmeric
- 1 tsp salt
For the tadka
- 2 tbsp mustard oil
- ¼ tsp fenugreek seeds
- ½ tsp cumin seeds
- 10 curry leaves
- 4 garlic clovescrushed
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Grind 5 ½ oz split urad dal, soaked 4 hours, ⅓ oz ginger and 1 green chilli with 2–3 tbsp water to a thick, smooth batter. Add ½ tsp salt and beat by hand 3 minutes until fluffy; a drop should float in water.
10 minStep 2: Whisk 14 oz sour curd, 3 tbsp gram flour (besan), 3 cups water, ½ tsp ground turmeric and 1 tsp salt in a bowl until no lumps remain.
3 minStep 3: Heat 2 tbsp mustard oil in a heavy pan, add ¼ tsp fenugreek seeds, ½ tsp cumin seeds, 2 dried red chillies, 10 curry leaves and 4 garlic cloves and fry 1 minute until the garlic turns golden.
2 minStep 4: Pour in the curd mixture and bring to the boil over medium heat, stirring constantly so it does not split. Simmer 10 minutes until it thickens slightly.
12 minStep 5: Keeping the kadhi at a steady simmer, drop in small spoonfuls of batter with wet fingers. Do not stir for 3 minutes.
5 minStep 6: Simmer 8 more minutes, stirring gently, until the dumplings are firm and cooked through when one is cut. Serve hot with rice.
8 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 14 g
- Carbs
- 24 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dubki kadhi take?
- About 290 minutes in total: 260 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.