Dubki Kadhi: The Floating Dumpling Secret
🥘 Ingredients
- 1.5 cups, whiskedCurd (dahi)
- 1 cup (3/4 for kadhi + 1/4 for dubki)Besan (gram flour)
- 2.5–3 cupsWater
- 1/2 tspTurmeric powder
- 1/2–1 tspRed chili powder
- to tasteSalt
- 1 tspMustard seeds
- 1/2 tspCumin seeds
- 10–12Curry leaves
- 1 tsp, gratedGinger
- 2 tbspOil
👨🍳 Instructions
Kadhi base: Whisk curd with 3/4 cup besan, turmeric, chili powder, and salt. Add water to make a thin mixture.
Dubki batter: Mix remaining 1/4 cup besan with a little water, salt, and a pinch of turmeric to make a thick dropping batter.
Tempering: Heat oil, add mustard, cumin, curry leaves and ginger. Sauté 20 seconds.
Pour in kadhi mixture while stirring. Bring to a gentle boil, then simmer 10 minutes (stir occasionally so it doesn’t stick).
Drop dubki batter by small spoonfuls into simmering kadhi. Keep heat low-medium.
Cover and cook 8–10 minutes until dumplings are cooked through and kadhi thickens slightly.
Serve hot with rice.
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