Faraali Dapka Kadhi
by damyantiben
17 Sep 2012
This recipe has been viewed 5464 times
As it for fast an attempt is made to keep it as simple and saatvik as possible. spices are kept minimal and mild. it is simple yet filling. it can be had as is for light fast. or it can be served with rajgira thepla and sago khichdi. keeping alive a traditional Gujarati combination of khichdi, kadhi and thepla.
Faraali Dapka Kadhi recipe - How to make Faraali Dapka Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dapkas
1/4 cup grated bottle gourd (doodhi / lauki)
1/4 cup arrowroot (paniphal) flour flour
salt to taste
1 tsp roasted cumin seeds (jeera) powder
1 tbsp chopped basil
For The Kadhi
1/2 cup coconut milk
1 cup water
salt to taste
1 tsp sugar
1 tbsp arrowroot (paniphal) flour flour
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 whole dry kashmiri red chilli
1 stick cinnamon (dalchini)
chopped coriander (dhania) for garnishing
Method
For the dapkas
For the kadhi
For the dapkas
- For the dapkas
- Combine all the ingredients in a bowl and mix well to make a thick batter.
- Keep aside.
For the kadhi
- For the kadhi
- Combine all the ingredients for the kadhi in a deep kadhai, whisk well and bring it to boil.
- Pepare the tempering and add it to kadhi.
- Drop a spoonful of batter a few at a time in simmering kadhi.
- Let them firm up then stir.
- Simmer for more 2-3 minutes.
- Serve hot garnished with coriander.
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