Ingredients
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1 cup besan (gram flour)For Dhokli:
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1 tsp ajwain (carom seeds)
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1/2 tsp haldi powder (turmeric)
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1.5 tsp chili powder
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Salt, to taste
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A small piece of ginger, pounded
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2 green chilies, pounded
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1.5 cups buttermilk (adjust as needed)
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Ghee or oil (for greasing tray)
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6-7 cloves of garlicFor Garlic Chutney:
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Salt, to taste
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2 tsp chili powder
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1 tsp jeera (cumin seeds)
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1 tbsp oilFor Cooking the Dhokli in ButterMilk (Sabzi):
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1 tsp mustard seeds
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1 tsp jeera (cumin seeds)
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1/2 tsp asafoetida (hing)
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1-2 dry whole red chilies
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Prepared garlic chutney
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1/2 tsp haldi powder (turmeric)
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1 tsp chili powder
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1.5 tsp coriander powder
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2 cups buttermilk
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Salt, to taste
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Kasoori methi (dried fenugreek leaves)
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Fresh coriander (for garnish)
About
Kathiawadi Dhokli nu Shak is a traditional Gujarati dish from the Kathiawad region, consisting of spiced wheat flour dumplings (dhoklis) cooked in a tangy and aromatic curry. The dhoklis are made by kneading a dough of wheat flour, spices, and herbs, then rolling it into flat discs or small pieces. These dumplings are simmered in a flavorful gravy made with tomatoes, yogurt, and a variety of spices like cumin, coriander, and turmeric. The dish is often served with a garnish of fresh cilantro and a squeeze of lime. It’s a hearty, comforting meal, perfect for lunch or dinner.
Steps
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1
Done
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In a bowl, mix together 1 cup of besan, 1 tsp ajwain, 1/2 tsp haldi powder, 1.5 tsp chili powder, and salt to taste. Add the pounded ginger and green chilies to the mixture and mix well. |
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2
Done
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Gradually add 1.5 cups of buttermilk while stirring continuously to avoid lumps. The batter should be runny. |
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3
Done
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Pour the batter into a pan and cook over medium heat. Stir continuously until the batter thickens, comes together, and leaves the sides of the pan (approximately 7-10 minutes). |
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4
Done
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Once thickened, transfer the mixture into a well-greased tray and spread it evenly. Allow it to cool slightly, then cut the cooled batter into small pieces (dhoklis). |
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5
Done
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In a mortar and pestle, pound 6-7 cloves of garlic, salt, 2 tsp chili powder, and 1 tsp jeera until you have a coarse paste. |
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6
Done
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Heat 1 tbsp oil in a kadai (wok) over medium flame. Add 1 tsp mustard seeds, 1 tsp jeera, 1/2 tsp asafoetida (hing), and 1-2 dry whole red chilies. Sauté until fragrant. Add the prepared garlic chutney and cook for a minute. |
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7
Done
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Add 1/2 tsp haldi powder, 1 tsp chili powder, and 1.5 tsp coriander powder. Cook the masala in the oil for a minute or two. Add a few spoons of water, followed by 2 cups of buttermilk. Stir well and bring to a boil. |
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8
Done
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Once the buttermilk starts to boil, carefully add the prepared dhokli pieces (do not stir at this point). |
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9
Done
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Let the dhokli cook in the buttermilk for 5-10 minutes on medium flame, allowing the flavors to meld. |
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10
Done
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Finally, add some kasoori methi and fresh coriander for garnish. Serve warm with bhakri, roti, or paratha. Enjoy! |
