Spiced Yogurt Soup with Indian ‘Pasta’ (Kadhi Dhokli)

There I was sitting on the sofa, and wondering what one should make for dinner. I’m someone who prefers making and trying something, different. I like to have variety when it comes to my main meal.

So, I had a somewhat light bulb moment and thought to myself if I can make Daar Dhokri then I’m pretty sure I can make Kadhi Dhokri! This is when this dish had come to life. My Mum had never made it before, nor had I eaten it before, no harm in trying I believe.

The Kadhi you make per your taste. So no fixed measurements as such, same goes for the Dhokri.

The What:
For the Kadhi

  • Yogurt
  • Salt
  • Sugar
  • Pinch of Turmeric (optional)
  • Pinch of Citric Acid if the Yogurt isn’t tart enough
  • Green Chilli, minced
  • Ginger, minced
  • Chickpea Flour
  • Water

For the Dhokri

  • Chickpea Flour
  • Wheat Flour (optional)
  • Salt
  • Sugar
  • Red Chilli Powder
  • Green Chilli, minced
  • Garlic, minced
  • Pinch of Dried Fenugreek (Kasoori Methi)
  • Pinch of Turmeric
  • Coriander, finely chopped
  • Water
  • Oil


  • Mustard Seeds
  • Cumin Seeds
  • Garlic, minced (optional)
  • Green Chilli, minced (optional)

The How:

  • Blitz everything for the Kadhi in a blender and put to one side.
  • Make the Dhokri by adding everything into a bowl, apart from the Water. Give everything a mix and taste. Then slow bit by bit add warm Water not too much as Chickpea flour is a very sticky flour.
  • Once you have a dough like consistency, grease your hands and the dough with Oil so it is smooth.
  • Pinch of little parts using your fingers and smoothen them out into small disks on your palm and place them onto a plate.
  • Now, in a pot, add Oil once the Oil is hot add the Mustard Seeds and let them crackle and pop.
  • Now add in the Cumin Seeds and Asafetida, Green Chilli and Garlic.
  • On low medium heat, let everything cook for about a minute so the raw smell of Garlic and Chilli go away. Be sure not to burn anything.
  • Next step is to add the Kadhi into the Pot, now you might want to step slightly away from the Pot as you’re doing this because it may just splutter on you.
  • Now pop the gad medium-high and bring the Kadhi to a boil.
  • When the Kadhi is bubbling away, submerge the Dhokri (disks) one by one into the Pot and stir (add a couple at a time) this prevents from them sticking to each other.
  • Once, all the Disks are in…stir, and turn the gas low cover and cook for a couple of minutes, be sure to stir in between to it doesn’t stick to the bottom of the pan.
    How do you know when it’s done?
  • When you can cut the Dhokri with the side of a spoon, or when you give it a taste and it doesn’t taste raw.
  • Garnish with Coriander and if you like drizzle a little Oil too.

It’s ready to Eat, Share and Enjoy

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