Dapka Kadhi Recipe

Ingredients:
Curd - 350 gms, slightly sour
Bengal Gram Flour - 30 gms
Salt to taste

For the Tempering:
Ghee - 25 gms
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1/3 tsp
Whole Red Chillies - 2, broken into pieces
Curry Leaves - 10 to 12
Sugar - 45 gms

For the Garnish:
Coriander Leaves - chopped

For the Dapkas:
Bengal Gram Flour - 135 gms
Cocum Seeds - 1/2 tsp
Salt to taste

Method:
1. Mix the curd with gram flour and 750 ml of water so that no lump remains.
2. Add the curry leaves, sugar, salt and put to boil, stirring occasionally.
3. Heat ghee, fry the cumin seeds, mustard seeds, asafoetida and red chillies.
4. Add the tempering to the kadhi and boil for 10-15 minutes.
5. Mix the gram flour, cocum seeds, salt and enough water to make a smooth batter.
6. Heat the oil for frying the dapkas.
7. When the oil is hot, add the dapka batter a little at a time using your fingertips to form dumplings. Fry for 2 minutes.
8. Put the dapkas in the boiling kadhi.
9. Sprinkle the chopped coriander leaves on top.
10. Serve hot.