Gujarati Kadhi

About Gujarati Kadhi

Ingredients

• Yogurt 1½ cups
• Gram flour (besan 1½ tbsps
• Oil 1 tbsp
• Fenugreek seeds (methi dana) ¼ tsp
• Ginger, grated 1 tsp
• Mustard seeds ½ tsp
• Dried red chilli 1
• Curry leaves 5 to 6 + to garnish
• Asafoetida ½ tsp
• Salt to taste
• Jaggery, grated ½ tsp
• Honey 2 to 3 tsps
• Fresh coriander leaves, chopped 1 tbsp

How to Make Gujarati Kadhi (Stepwise Photos)

Method

1. Take yogurt in a bowl, add gram flour and whisk well so that there are no lumps.
2. Heat oil in a deep non-stick pan, add fenugreeks seeds, ginger and mustard seeds and let them splutter.
3. Add red chilli and curry leaves and saute for ½ minute.
4. Add yogurt mixture and mix well. Cook on low heat, stirring continuously.
5. Add 1 cup water and continue to cook, stirring continuously.
6. Add asafoetida powder and salt and mix well. Add more water as required to get the correct consistency. Cook, stirring, for 10 minutes.
7. Add jaggery and honey and mix well. Cook till jaggery dissolves.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps