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Gujarati dapka kadhi recipe | tuvar dal khichdi recipe | papad churi recipe | how to make kadhi and khichdi

It is a simple and comforting meal made with gram flour dumpling based dapka kadhi and tuvar dal khichdi. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with papad churi salad for a weekday lunch or dinner. Do try this!

The key to making tasty dapka kadhi and khichdi at home are

For dapka kadhi

  • Firstly, in this recipe, I made dapka (dumpling) with gram flour (besan) and regular spices. You can add different grated vegetables to make dapka more flavorful.
  • the choice of yogurt or curd is critical for this recipe. it has to be sour in taste and do not use fresh curd for this recipe. also, before mixing it with the besan, whisk it to smooth consistency.
  • Cook kadhi on medium flame, also does not compromise in cooking time of kadhi. else it tastes raw and does not smell good
  • Lastly, do not overcook dapka for a longer time in kadhi otherwise it will become hard.

For khichdi

  • Firstly, I used small grain rice and tuvar dal. You can use any lentils but the proportion of rice and dal should be equal.
  • The water ratio in this khichdi is 3 times the rice and lentils together which makes a soft khichdi. To make porridge like khichdi increase the amount of water.
  • Lastly, cook khichdi on medium flame.
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Recipe video 

Gujarati dapka kadhi recipe | tuvar dal khichdi recipe | papad churi recipe | how to make kadhi and khichdi

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Meal
Cuisine Gujarati, Indian
Servings 4


For dapka kadhi

    For kadhi

    • 1 cup sour curd
    • 2 tbsp gram flour besan
    • ½ tsp ginge paste
    • 1 tbsp green chilli paste
    • ¼ tsp turmeric powder
    • 1 tbsp sugar
    • Salt to taste
    • 3 cup water
    • 1 tbsp oil
    • ½ tsp mustard seeds
    • ½ tsp cumin seeds
    • 1 inch cinnemon
    • 3 cloves
    • ¼ tsp methi dana
    • Pinch of hing
    • 8-10 curry leaves
    • 1 tsp kasuri methi
    • Some coriander leaves

    For dapka (dumpling)

    • ½ cup besan gram flour
    • ½ cup chopped coriander leaves
    • ½ tsp ginger paste
    • 2 chopped green chilli
    • Salt to taste
    • ¼ tsp red chilli powder
    • ¼ tsp turmeric powder
    • Pinch of hing
    • 1/8 tsp baking soda
    • 1 tsp lemon juice
    • ½ tsp sugar
    • 1 tsp oil
    • 2 tbsp water or as required

    For tempering

    • 1 tbsp ghee
    • Pinch of jeera
    • 2 dry red chilli
    • ½ tsp kashmiri red chilli powder

    For tuvar dal khichdi

    • 1 cup small grain rice
    • 1 cup tuvar dal
    • 1 tbsp ghee
    • 1 tsp cumin seeds
    • 2 cloves
    • 4-5 black pepper
    • 1 inch cinnemon
    • 1 bay leaf
    • 2 cardamoms
    • 2 dry red chilli
    • 3 cup hot water
    • Salt to taste
    • 1 tsp ghee

    For papad churi

    • 4-5 roasted papad
    • ¼ cup chopped tomatoes
    • ¼ cup chopped onion
    • ½ tsp red chilli powder
    • ½ tsp jeera powder
    • ½ tsp chaat masala
    • 1 chopped green chilli
    • Some coriander leaves
    • 1 tsp lemon juice
    • 1 tsp oil
    • Garnish with coriander leaves and sev


    Making dapka kadhi

    • In a bowl, add curd, besan, ginger paste, green chili paste, turmeric powder, sugar, and salt, and mix well.
    • Add 3 cups of water and mix well. Kadhi mixture is ready.
    • Now in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, methi dana, thing, and some curry leaves. sauté it.
    • Add kadhi mixture into pan and stir continuously till mixture starts to boil.
    • Keep flame on medium-low and boil kadhi for 5-7 minutes.
    • Meanwhile, in a dish add ½ cup besan, coriander leaves, ginger paste, green chili pieces, salt, red chili powder, turmeric powder, hing, baking soda, lemon juice, sugar, and oil.
    • Add water gradually and bind the mixture. Now add 2-3 drops of water and rub the mixture with your hand. This process helps to make soft dapka.
    • Now grease your hand with oil and make small size dapka.
    • Then add dapka into the boiling mixture of kadhi and mix well.
    • Cover and cook on a medium flame for 5 minutes. so dapka cook properly and also become soft and double in size.
    • Add kasuri methi and mix well.
    • Now for tempering, in a pan, add ghee, jeera, and dry red chili. Switch off the gas and add red chili powder to it.
    • Then add tempering into the kadhi mixture and garnish with some coriander leaves.
    • Dapka kadhi is ready to serve with khichdi.

    Making tuvar dal khichdi

    • Wash dal and rice under running cold water till water runs clear.
    • Add slightly hot water and soak dal and rice for 20 minutes.
    • Remove water for soaked dal and rice. Keep it aside.
    • Now in a pressure cooker, add ghee, cumin seeds, cloves, black pepper, cinnamon, bay leaf, green cardamom, and dry red chili. Sauté it.
    • Then add soaked dal and rice. Sauté it for 2 minutes.
    • Now add 3 cups of hot water, ghee, and salt. mix well.
    • Cover the pressure cooker lid, Cook for 3-4 whistles on medium-low heat.
    • When the pressure cooker releases its pressure naturally, then open the lid and serve khichdi with papad and dahi.

    Making Papad churi

    • Now in a mixing bowl, add roasted papad pieces, chopped onion, chopped tomatoes, some coriander leaves, red chili powder, jeera powder, chaat masala, chopped green chili, lemon juice, and oil. Mix well.
    • Papad churi is ready. Garnish with coriander leaves and sev.


    For kadhi
    • use sour curd to make kadhi mixture.
    • do not add more gram flour (besan) to kadhi mixture.
    • take 3 cups of water with 1 cup of curd.
    • stir continuously after adding the kadhi mixture into the pan. 
    • cook kadhi mixture on medium flame, so besan cook properly. Do not cook it on high flame.
    • to make soft dapka, rub the dough till it changes its color.
    for khichdi
    • proportion of rice and dal should be equal.
    • soak the khichdi mixture in slightly hot water to fasten its cooking process.
    • Khichdi tastes great when it is served hot.




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