Entree: India – Chhattisgarh – डुबकी कढ़ी ➤ Dubki Kadhi (Yogurt and chickpea-flour curry simmered with fried gram-flour dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 cups (480 ml) plain yogurt, well beaten
- 1 cup (120 g) besan (chickpea flour)
- 3–3.5 cups (720–840 ml) water, divided
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (6 g) kosher salt, or to taste
- 1 tsp (4 g) sugar or jaggery (optional, balances tang)
- 3 tbsp (45 ml) vegetable oil, plus additional for deep frying
- 1 tsp (5 ml) ghee or butter (optional, for richer flavor)
- 1 tsp (2 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 pinch (about 0.5 g) asafoetida (hing)
- 8–10 curry leaves
- 2 dried red chilies, broken
- 1/4 tsp (1 g) baking soda (optional, for lighter dubki)
- 3/4 cup (90 g) besan for dumplings
- 1/4 tsp (1 g) ajwain (carom seeds) or cumin powder for dumplings (optional)
- 2 tbsp (30 ml) chopped cilantro for garnish

Instructions

1. In a large bowl, whisk together 2 cups (480 ml) beaten yogurt and 1 cup (120 g) besan until smooth and lump-free. Add 1–1.5 cups (240–360 ml) water gradually to form a pourable batter. Stir in turmeric, chili powder, salt, and sugar/jaggery if using. Set aside.
2. Make the dubki (dumplings): In a separate bowl, mix 3/4 cup (90 g) besan with 1/4 tsp (1 g) baking soda (if using), ajwain or cumin powder, pinch of salt, and just enough water to make a thick dropping batter (similar to pancake batter). Heat about 2–3 cups (480–720 ml) vegetable oil in a deep pan to 350°F (175°C).
3. Using a small spoon, drop small rounded spoonfuls of the besan batter into the hot oil and deep-fry until golden and cooked through, about 3–5 minutes. Remove to paper towels and keep warm.
4. In a heavy-bottom saucepan, heat 3 tbsp (45 ml) oil and 1 tsp (5 ml) ghee (if using) over medium heat. Add mustard seeds and let them pop, then add cumin seeds, asafoetida, broken dried red chilies and curry leaves. Sauté briefly until fragrant, about 20–30 seconds.
5. Reduce heat to low and carefully pour the yogurt-besan mixture into the pan, stirring constantly to prevent curdling. Add remaining 1–1.5 cups (240–360 ml) water to reach a medium-thick curry consistency.
6. Bring the kadhi to a gentle boil, then reduce heat and simmer, uncovered, for 20–25 minutes, stirring occasionally so the besan is fully cooked and the raw flour taste is gone. Skim any foam.
7. Add the fried dubki to the simmering kadhi and cook together for another 5–7 minutes so the dumplings absorb some gravy but remain intact.
8. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot with steamed rice or roti.