Gujarati Dapka Kadhi~~IC Challenge

For some personnal reason, i couldnt able to participate in our last month's Indian cooking Challenge, but this time i dont want to miss this and today's post is my 39th post for Indian cooking challenge.Do you know what is the main motto of this challenge??, this challenge is a monthly challenge where the members of this group cooks different dishes from different regions of India.Been born and brought up in South India, its truly an immense chance for me to try and taste the foods cooked in other parts of India. Today's post is from Gujarat region and this recipe is called as Dapka Kadhi, gujaratis makes different kadhis and its quite a staple food for them. Kadhis sounds almost like the younger sister of our South Indian Mor Kuzhambu which is basically prepared with sour curd and a spice paste. But Kadhi is quite easier and simple to prepare when compared to our mor kuzhambu.

Srivalli challenged this dapka kadhi for this month's Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, i'll definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to  Rafeeda's Mission Explore Foods: Lentils event by Sheelu and Pallavi.

Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt

For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering

Soak the yellow moongdal in water for 2hours.

Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.

Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.

Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.

Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.

Cook in simmer until the dapkas starts floating on the top.

Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.

Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.

Serve hot with rice,rotis.

Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.

Add some gramfloour to the dapka batter and try again.

Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.