Dubki Kadhi
An authentic vegetarian recipe from Chhattisgarh, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
100g Besan (chickpea flour)
300g Sour curd (yogurt)
500ml Water
80g Onion
3piece Green chillies
10g Ginger
3piece Garlic cloves
30ml Mustard oil
4g Cumin seeds
3g Mustard seeds
2piece Dried red chillies
8piece Curry leaves
3g Turmeric powder
3g Red chilli powder
5g Coriander powder
15g Coriander leaves
6g Salt
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Make the besan pakoda batter:** Take 60g of besan and mix with chopped onion, green chillies, ginger, salt, and a pinch of turmeric. Add water gradually to make a thick batter.
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**Fry the dubkis (pakodas):** Heat oil in a kadai. Drop small spoonfuls of the batter into the hot oil and fry until golden brown. These small fritters are the "dubkis" that give the dish its name. Drain and set aside.
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**Prepare the kadhi base:** Whisk together sour curd, remaining besan (40g), turmeric, red chilli powder, coriander powder, and salt until completely smooth with no lumps. Add water and whisk again.
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**Cook the kadhi:** Pour the curd-besan mixture into a heavy pan. Cook on medium heat, stirring continuously, until it comes to a boil. This prevents the curd from curdling.
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**Simmer:** Reduce heat and simmer the kadhi for 15–18 minutes, stirring occasionally, until it thickens slightly and the raw besan taste disappears. The kadhi should coat the back of a spoon.
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**Prepare the tempering:** Heat mustard oil in a small pan until smoking, then reduce heat. Add mustard seeds and cumin seeds. Once they splutter, add dried red chillies, curry leaves, and garlic.
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**Add the tempering:** Pour the tempering into the simmering kadhi. Stir well and cook for 2 more minutes.
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**Add the dubkis:** Gently slide the fried pakodas (dubkis) into the kadhi. Simmer for 3–4 minutes so they absorb the kadhi flavour and soften slightly.
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**Serve:** Garnish with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Use genuinely sour curd for authentic flavour — fresh curd will make the kadhi bland; if your curd isn't sour enough, add a teaspoon of lemon juice.
Stir the kadhi continuously when it first comes to a boil; stopping too early causes it to curdle and separate.
The dubkis (pakodas) should be added to the kadhi just before serving — adding them too early makes them disintegrate.
Mustard oil is essential for the Chhattisgarhi character of this dish; the pungency balances the sourness of the kadhi beautifully.
About This Dish
Dubki Kadhi is a traditional vegetarian dish from Chhattisgarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use genuinely sour curd for authentic flavour — fresh curd will make the kadhi bland; if your curd isn't sour enough, add a teaspoon of lemon juice. - Stir the kadhi continuously when it first comes to a boil; stopping too early causes it to curdle and separate. - The dubkis (pakodas) should be added to the kadhi just before serving — adding them too early makes them disintegrate. - Mustard oil is essential for the Chhattisgarhi character of this dish; the pungency balances the sourness of the kadhi beautifully.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium