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Jain Dapka Kadhi | Jain Moong Dal Dapka Kadhi | No-Garlic Dapka Kadhi |

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Tarla Dalal • 03 June, 2016

Jain Dapka Kadhi | Jain Moong Dal Dapka Kadhi | No-Garlic Dapka Kadhi | | Tarla Dalal

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Table of Content

About Dapka Kadhi ( Jain Recipe)

Ingredients

Methods

For the dapkas

For the kadhi

How to proceed

Nutrient values

Jain Dapka Kadhi | Jain Moong Dal Dapka Kadhi | No-Garlic Dapka Kadhi |

The Jain Dapka Kadhi is a light, soothing, and traditional Gujarati delicacy made without onion or garlic, making it ideal for those who follow Jain dietary preferences. The kadhi base is made using besan, curd, green chilli paste, curry leaves, and a hint of sugar, resulting in a perfect balance of tangy and mildly sweet flavours. This simple yet comforting preparation defines the essence of No-Garlic Dapka Kadhi, loved for its purity and gentle taste.

What makes Jain Moong Dal Dapka Kadhi truly special is the delightful addition of dapkas—tiny steamed dumplings made from yellow moong dal, green chilli paste, baking soda, and a touch of oil. Once the dal is soaked and ground to a smooth paste, the batter becomes airy and light, allowing the dapkas to puff slightly when added to the simmering kadhi. These dumplings absorb the flavours of the kadhi beautifully, adding body and texture to each spoonful.

The kadhi preparation itself is simple yet flavorful. Mixing besan, curd, and water creates the classic kadhi consistency, which is then enriched with green chilli paste, fresh curry leaves, and a mild dose of sugar for balance. The slow simmering helps deepen the flavours, making the base perfect for absorbing the dapkas. This process gives the Jain Dapka Kadhi its signature creamy and comforting finish.

Tempering is where the aroma of the dish truly comes alive. The fragrant tadka of cumin seeds, mustard seeds, asafoetida, and dry Kashmiri red chilli fried in hot oil adds an earthy, vibrant touch to the kadhi. The No-Garlic Dapka Kadhi relies entirely on these spices to build depth since garlic and onion are absent, proving that simplicity can still be incredibly flavourful.

When the kadhi is ready, tiny portions of the dapka batter are dropped gently into the simmering liquid, forming soft dumplings that cook perfectly without mixing or disintegrating. It’s important not to stir the kadhi at this stage, ensuring the dapkas stay intact while soaking up the warm flavours. After a gentle reheat, the Jain Moong Dal Dapka Kadhibecomes thick, aromatic, and wonderfully satisfying.

Served hot and garnished with fresh coriander, this comforting dish pairs beautifully with steamed rice or soft phulkas. The Jain Dapka Kadhi is cherished for its mild spice, smooth texture, and wholesome dumplings—an ideal choice for those seeking a sattvic, nourishing, and flavour-rich meal. Whether for daily meals or fasting-friendly menus, this kadhi brings warmth and tradition to every bowl.

Ingredients

For The Kadhi

For The Tempering

1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 whole dry Kashmiri red chilli , broken into pieces
2 tsp oil

For The Dapkas

1 cup yellow moong dal (split yellow gram)
1 tsp green chilli paste
1/2 tsp sugar
a pinch baking soda
1 tbsp oil
salt to taste

Method

For the dapkas

Soak the moong dal in lukewarm for 3 to 4 hours. Drain.
Grind the soaked moong dal to a fine paste in a blender.
Add the oil, green chilli paste, sugar, baking soda and salt and mix well. Keep aside.

For the kadhi

Mix the besan, curds and 3 cups of water till smooth.
Add the green chilli paste, curry leaves, sugar and salt and bring to a boil.
Simmer for a while stirring occasionally.
Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli.
Add the tempering to the kadhi and boil for a few minutes. Keep aside.

How to proceed

Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi.
Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate.
Serve hot garnished with coriander.

What is dapka kadhi made of ?

See below image of list of ingredients for dapka kadhi.

Dapka Kadhi ( Jain Recipe) recipe with step by step photos

For the dapkas

1. To make the dapkas, Soak the 1 cup yellow moong dal (split yellow gram) in lukewarm for 3 to 4 hours.
2. Drain and keep aside.
3. Grind the soaked moong dal to a fine paste in a blender
4. Transfer the mixture to a deep bowl.
5. Add 1 tbsp oil.
6. Add 1 tsp green chilli paste.
7. Add 1/2 tsp sugar.
8. Add salt to taste.
9. Add 1 tbsp finely chopped coriander (dhania). Coriander adds a fresh, herbaceous flavor that complements the tangy taste of the kadhi.
10. Mix well.
11. Add a pinch of baking soda. The use of baking soda contributes to a lighter and more tender texture for the Dapka Kadhi, making it more enjoyable to eat.
12. Mix well. Keep aside.

For the kadhi

1. To make the kadhi, in a deep bowl, add 2 tbsp besan (Bengal gram flour)
2. Add 2 cups curd (dahi).
3. Add 3 cups of water.
4. Whisk well till no lumps remain.
5. Transfer to a deep non stick pan.
6. Bring to a boil.
7. Add 1 tsp green chilli paste.
8. Add 2 curry leaves (kadi patta).
9. Add 2 tsp sugar (approx.). NOTE. If curds are sour, then add more sugar.
10. Add salt to taste. We added 1 tsp salt.
11. Mix well.
12. Cook for 2 to 3 minutes, while stirring continuously. Simmer for a while stirring occasionally.
13. Prepare the tempering, Heat 2 tsp oil in small non-stick pan.
14. Add 1/2 tsp cumin seeds (jeera)
15. Add 1/2 tsp mustard seeds ( rai / sarson).
16. Let the seeds crackle.
17. Add a pinch of asafoetida (hing).
18. Add 1 whole dry Kashmiri red chilli , broken into pieces.
19. Sauté on a medium flame for few seconds.
20. Add the tempering to the kadhi.
21. Mix well and boil for a few minutes. Keep aside.

How to proceed

1. Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi.
2. Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate.
3. Garnished with chopped coriander (dhania)
4. Serve Dapka Kadhi ,Jain Recipe hot