By Suprita Mitter
January 7, 2025
Chhattisgarhi Dubki Kadhi is a tangy dish made with gram flour dumplings simmered in a spiced yoghurt-based gravy. A comforting staple of Chhattisgarh cuisine, it pairs beautifully with steamed rice and offers a harmonious blend of earthy, sour, and aromatic flavours.
2 cups yoghurt (curd) 2 tbsp gram flour (besan) 1 tsp turmeric powder 1 tsp red chilli powder 2 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds A pinch of asafoetida (hing) 8-10 curry leaves 2 dried red chillies
4 cups water 1 cup gram flour (besan) 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp carom seeds (ajwain)
In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chilli powder, and salt. Gradually add water while whisking to ensure there are no lumps.
Pour the yoghurt mixture into a pot and bring it to a boil, stirring continuously to prevent curdling.
Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
In a separate bowl, mix together gram flour, turmeric powder, red chilli powder, carom seeds, and salt. Gradually add water to form a thick batter.
Heat oil in a kadhai, drop small spoonfuls of the batter into the hot oil and fry. Add them to the simmering kadhi. Let it cook for about 5-10 minutes.
In a small pan, heat oil for tempering. Add mustard seeds and cumin seeds. Add asafoetida, curry leaves, and dried red chilies. Sauté for a few seconds and pour the tempering over the kadhi and garnish with fresh coriander leaves.