Go Back Email Link

FANSI DAPKA NU SHAAK

mayurisjikoni
Fansi Dapka Nu Shaak is a version of the traditional Dapka Nu Shaak. Generally guvar or cluster beans are used to make this dumpling like yogurt based shaak or curry. The dapka or dumplings are made of chickpea flour. Instead of guvar or cluster beans I have used French Beans. Dapka Nu Shaak can vary from region to region and home to home. Some make it without yogurt.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Main Meal
Cuisine Gujarati
Servings 4

Ingredients
  

FOR THE FANSI | FRENCH BEANS

  • 1 cup fansi or green beans approx. 200g
  • 1 tbsp oil
  • 1 tsp ghee optional
  • ½ tsp turmeric powder
  • 1 tsp ginger minced or paste
  • 1 tsp green chillis minced or paste
  • 1 tbsp garlic sliced
  • 1 inch cinnamon stick
  • 4 cloves
  • 6 black peppercorns
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 dry red chilli
  • 1 sprig curry leaves
  • ¼ tsp asafoetida
  • ¼ cup water
  • salt
  • 1 tsp jaggery powder
  • 2 tbsp fresh coriander finely chopped

FOR THE YOGURT CURRY

  • 1 cup plain yogurt thick
  • 2 cups water
  • 1 tbsp besan

FOR THE DAPKA (DUMPLING) MIXTURE

  • ½ cup besan
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ½ tsp fennel seeds
  • ¼ tsp ajwain
  • 1 tsp sugar | jaggery powder
  • 2 tbsp plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp kasuri methi
  • 1-2 tbsp water
  • ⅛ tsp baking soda
  • 1 tbsp fresh coriander chopped

Instructions
 

PREPARE THE DAPKA (DUMPLING) MIXTURE

  • Add the besan or chickpea flour in a mixing bowl.
  • Add turmeric , red chilli powders. Add salt, sugar.
  • Add slightly crushed fennel and ajwain seeds. Can rub the ajwain between your palms. Slightly crush the fennel seeds using a mortar and pestle.
  • Crush kasuri methi between your palms and add.
  • Add yogurt, lemon and chopped coriander.
  • Mix well. Add 1 tbsp water. Mix. It should be a very thick batter.
  • Don't add too much water. If the batter is too thin the dapka will break up in the curry.
  • Rest the dapka mixture for 10 minutes.

PREPARE THE YOGURT MIXTURE

  • Add yogurt, water and besan in a mixing bowl.
  • Whisk it well using a hand or electric whisk.
  • Keep the mixture on the side till reuired.

PREPARE THE FANSI | FRENCH BEAN MIXTURE

  • Add oil and ghee if using any in a deep saucepan.
  • Heat it over medium heat till the oil becomes a bit hot.
  • Add cinnamon, cloves and peppercorns.
  • As soon as they begin to sizzle, add the mustard and cumin seeds.
  • Add asafoetida, whole red chilli and curry leaves. Stir fry for a few seconds.
  • Add the sliced garlic. Stir fry till it begins to turn light pinkish.
  • Add the ginger and green chilli pastes. Stir fry for 30 seconds.
  • Add the sliced fansi (green beans, French Beans).
  • Add salt and turmeric powder. Mix well.
  • Cover the pan and allow the beans to cook for 2 minutes.
  • Add ¼ cup water. Cover the pan and allow the beans to cook till half done.
  • Don't over cook the green beans as they will cook further with the yogurt water mixture. I allowed then to cook only for 1 minute.
  • Add the yogurt and water mixture.
  • Keep mixing till the curry becomes a bit thick and hot.
  • This step is important. If you don't mix continuously then the mixture will curdle.
  • Keep on mixing till the yogurt curry begins to simmer and has become a little thick.
  • Add jaggery powder and mix well.
  • Bring the curry to a gentle simmer.

ADD THE DAPKA OR DUMPLINGS

  • Add baking soda to the dapka mixture. Give it a good whisk.
  • Using your fingers, drop small balls of the batter in the simmering curry or kadhi.
  • Don't add big balls as once they cook the dapka swell up.
  • If you don't want to use your fingers use two teaspoons. Scoop up the batter with one teaspoon and with the other teaspoon slide it off into the simmering mixture.
  • Make sure the dapka do not overlap.
  • Once you have added all the dapka or dumplings, allow the curry to simmer over low to medium heat for another 10 minutes or till they are cooked.
  • Remove one dapka from the curry and check to see if it is cooked through.
  • If not, allow the curry to cook for another 5 minutes. Remember, over low to medium heat. On high heat, the dapka remain raw.
  • The curry will become more thick.
  • Add the chopped coriander and serve hot fansi dapka nu shaak with some rice or hot roti.

Notes

  • Must remember to keep stirring the curry or shaak once you add the yogurt mixture. If you don't, it will curdle.
  • You can make it without the yogurt. 
  • Make sure the batter for the dapka or dumpling is not too thin. If it is thin the dapka will break once you add it to the curry.
  • Adjust spices according to your taste.
  • Best to use fresh fansi or green beans. With frozen ones, the colour does not remain green, the beans tend to become dull green.
  • Allow the shaak to rest for 5 minutes before serving. It will become a bit more thick.
Keyword dapka nu shaak, dumplings in yogurt curry, fansi dapka nu shaak