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Gujarati Kadhi, differs from the northern varieties. Traditionally it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a sourer taste. It is eaten without pakoras and its consistency is slightly thinner than the kadhi made in the North.


Sour curd
: 2 cups
: 1 cup
Gram flour (besan)
: 2 tbsp
Jaggery (gur) (crushed)
: 1 tsp
Ginger green chilli paste
: 1 tsp
Red chilli powder
: 1 tsp
For Tempering
: 1 tsp
Curry leaves
: 2 - 3
Cumin seeds (jeera)
: 1 tsp
Mustard seeds
: 1 tsp
Turmeric powder (haldi)
: 1 tsp
Asafoetida (heeng)
: a pinch

Gujarati Dahi Ni Kadi


  • Beat curd, water and gram flour together to obtain a batter of pouring consistency.
  • Crush jaggery and add to this mixture.
  • In a microwave safe bowl microwave oil at 100% power for 30 secs.
  • Add all dry spices for the tempering and microwave for 2 - 3 mins. at 100% power.
  • Add gram flour and curd mixture to the microwave tempering and microwave at 100% power for 8 - 10 mins. Stir in between.
  • Serve hot with boiled rice and papad.