Dabak Wadi (Dumplings in Yogurt Soup) Recipe

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3 votes | 6411 views

This Indian recipe is popular in Gujarat and Maharashtra. There are some variations on the recipe depending on the region where it is prepared. The recipe given here is one such variation from Gujarat.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.03 view details
  • Fresh Ginger finely chopped; one tablespoon.
  • Fresh Green Chili Pepper finely chopped; one table spoon.
  • Garlic finely chopped; two cloves.
  • Coriandar leaves (Chinese parsley) finely chopped about quarter cup.
  • Olive Oil three table spoons.
  • Salt, Sugar, Cumin Seeds, Mustard Seeds, Ground Paprika, Turmeric powder, Garam Masala (available at all Indian Stores) and Baking soda.
  • Garbanzo Flour; One cup
  • Yogurt; half a cup
  • 4 cups of water


  1. Preparation of dough for dumplings
  2. In a small bowl, take one cup garbanzo flour.
  3. Add quarter tea spoon of whole cumin seeds, a third tea spoon of salt, half a tea spoon of sugar and a pinch of baking soda. Also add one eighth teaspoon of the following: paprika, turmeric and garam masala. Mix well. Add half a cup of water to the mixture and stir until the mixture has a smooth consistency.
  4. Preparation of Yogurt Soup
  5. Use a saucepan with a capacity of about six cups. Add three table spoons of olive oil. To this oil, add quarter tea spoon of cumin seeds and a quarter tea spoon of mustard seeds. Heat the oil until the cumin and mustard seeds crackle. Add the finely chopped ginger, green chili pepper and garlic. Let it simmer for a minute on low heat. Add 3.5 cups of water and heat the content for five minutes. Add half teaspoon of salt, one teaspoon (or to taste) of sugar, quarter teaspoon of paprika, ground turmeric and garam masala and half a cup of yogurt. Mix well until the yogurt is not lumpy anymore in the soup. Bring to boil. Lower the heat so that the soup is boiling slowly.
  6. Take the dumpling mixture that is already prepared and with a small spoon, scoop (about one fourth teaspoon at a time) the dumpling mixture and drop it in the slowly boiling soup. Repeat this until all the dumpling mixture is used. Let the mixture boil slowly for about two minutes. Turn the heat off. Add finely chopped quarter cup of coriander leaves. Cover the pan and let it sit for about five minutes.
  7. Serve the dumpling soup with Chapati, poori or bread. Serves four.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 245g
Recipe makes 4 servings
Calories 8  
Calories from Fat 2 25%
Total Fat 0.24g 0%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 13mg 1%
Potassium 16mg 0%
Total Carbs 1.21g 0%
Dietary Fiber 0.0g 0%
Sugars 0.92g 1%
Protein 0.3g 0%
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  • Mary-Joan Shah
    In Step 5, before adding the yogurt to the hot liquid, it may be helpful to first mix 1/2 cup of the liquid with the 1/2 cup of yogurt in a separate bowl until smooth.
    I've cooked/tasted this recipe!
    1 person likes this review
    • Mihir Shah
      Made this last night and was really, really good. A couple of suggestions to other chefs - if you don't want this as hot, de-seed the chili before chopping. Also, do mix the yogurt well (and with a 1/2 cup of the broth) before adding. Otherwise it clumps. Awesome and will definitely make again.
      I've cooked/tasted this recipe!
      This is a variation


      • nazevedo
        February 10, 2008
        I want to try this! It sounds delicious.
        • John Spottiswood
          February 8, 2008
          Thanks for sharing, Haresh. We'll see if I'm the first non-Indian to try this! Looks very tasty, and not something I've had in a restaurant before. Can't wait to try it.
          • Mary-Joan Shah
            February 7, 2008
            Wonderful dish on a cold day.
            • Mihir Shah
              February 3, 2008
              This is serious comfort food for me; great for a Saturday or Sunday brunch.

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