Chhattisgarhi Dubki Kadhi Thin Besan Curry

Ingredients

• For the kadhi:
• 1 cup yogurt — beaten smooth
• 3 tbsp gram flour (besan)
• 4 cups water
• 1/2 tsp turmeric
• salt to taste
• For the dubki (fried dumplings):
• 1/2 cup gram flour
• 1/4 tsp red chilli powder
• a pinch of baking soda
• salt
• water — enough for thick batter
• oil for frying
• For the tempering:
• 2 tbsp oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds, 10 curry leaves, 1/4 tsp asafoetida
• 2 dried red chilli, 1 tsp ginger paste, 1/2 tsp red chilli powder

Method

1. Make and fry the dubki: Mix gram flour, red chilli powder, baking soda and salt with enough water to make a thick dropping batter. Heat oil in a small pan on medium. Drop small spoonfuls — about 1/2 tsp each — into the oil. Fry 2 to 3 minutes until golden. Drain on paper towels. Keep aside.
2. Make the lump-free kadhi base: Whisk yogurt completely smooth. Add gram flour and whisk until no lumps. Add 4 cups water while whisking continuously. Add turmeric and salt. The Chhattisgarhi kadhi uses more water than other versions — it is specifically a thin, flowing curry.
3. Cook the kadhi: Pour into a heavy pot on medium heat. Stir continuously as it heats. Once boiling, reduce to medium-low. Cook stirring every 2 minutes for 15 minutes until fully cooked — no raw flour taste remains.
4. Add the dubki: Gently add the fried dubki dumplings to the simmering kadhi. Cook 5 more minutes — the dubki will absorb some kadhi and soften slightly on the outside while staying slightly firm inside.
5. Make the tempering: Heat 2 tbsp oil until very hot. Add mustard seeds — pop. Add cumin seeds, fenugreek seeds, curry leaves, asafoetida and dried red chilli. Stir 15 seconds. Add ginger paste — stir 30 seconds. Add red chilli powder — stir 10 seconds on low.
6. Pour tempering into kadhi: Pour the entire hot tempering into the kadhi. Stir well.
7. Simmer 2 more minutes.
8. Check the consistency: The dubki kadhi should be very thin and flowing — almost like a spiced soup with dumplings floating in it. If it has thickened, add 1/2 cup more water.
9. Taste and adjust: Adjust salt. The kadhi should be tangy from the yogurt with a warm spice note.
10. Serve over rice: Ladle generously over steamed red or white rice. The thin kadhi soaks into the rice making every grain flavoured.
11. Note: Dubki Kadhi is the everyday lunchtime kadhi of Chhattisgarh — the dubki (small fried dumplings) make it more substantial than plain kadhi. The thinness of the Chhattisgarhi version compared to the thick Rajasthani or Punjabi kadhi reflects the local preference for liquid curries that soak into their staple red rice. Eaten at virtually every family meal alongside steamed rice and a vegetable preparation.