Rajwadi Dhokli - By Chef Lallan Kumar

Rajwadi Dhokli is a wholesome and traditional Gujarati dish featuring whole wheat flour dumplings (dhoklis) cooked in a spiced dal (lentil) gravy. This dish is rich in flavor, quite filling, and perfect as a comforting meal.

Nutritional Values per Serving (1 cup):

- Calories: 250-350 kcal 

- Protein: 8-12 grams 

- Fat: 6-10 grams 

- Carbohydrates: 45-60 grams 

- Fiber: 7-10 grams 

- Sugars: 2-5 grams 

- Sodium: 300-500 mg (varies based on added salt) 

Ingredients:

For the Dhoklis:

- ¼ cup Plain Yogurt 

- ¼ cup Water 

- Salt to Taste 

- 1 cup Besan (Sifted) 

- ¾ cup Water 

- 1 cup Peanut Oil 

- ½ tsp Carrom Seeds (Ajwain) 

- 1 tsp Cumin Seeds (Jeera) 

- Pinch of Asafoetida (Hing) 

- 3 tsp Garlic and Green Chilli Paste 

- ¼ tsp Turmeric 

- 1 tsp Kashmiri Red Chilli Powder  

For the Curry:

- ½ cup Plain Yogurt 

- 1 cup Water 

- Salt to Taste 

- 1 cup Peanut Oil 

- 1 tsp Cumin Seeds (Jeera) 

- Pinch of Asafetida (Hing) 

- 1+ ½ cup Garlic and Green Chili Paste 

- ¼ tsp Turmeric 

- 1 tsp Kashmiri Red Chili Powder 

- 1 Medium Onion (Pureed) 

- 1 tsp Cumin-Coriander Powder (Dhana Jeera) 

- Finely Chopped Cilantro 

- ½ tsp Garam Masala 

Instructions:

For Dhoklis:

1. Mix yogurt, water, and salt to make buttermilk. Set aside.

2. Sift besan into a bowl, add water, and mix until smooth and lump-free.

3. In a heavy-bottomed pot, heat peanut oil. Crush carrom seeds between your palms and add them to the oil, followed by cumin seeds and hing.

4. On low flame, add turmeric, red chilli powder, and garlic-green chilli paste.

5. Pour the buttermilk into the pot, stirring continuously, and bring it to a light simmer.

6. Gradually add the besan batter and stir constantly. Once the mixture starts forming a dough, add 1 tsp of oil for shine.

7. Once the dough is cooked, turn off the heat. Transfer it to a greased plate and flatten it out. Optionally, brush with oil and set aside to cool.

8. Once cool, cut the dough into squares for the dhoklis. 

For the Curry:

1. Mix yogurt, water, and salt for the curry buttermilk. Set aside.

2. In a heavy-bottomed pot, heat peanut oil. Add mustard seeds, cumin seeds, and hing.

3. Add garlic-green chilli paste, turmeric, and Kashmiri red chilli powder. Add pureed onions and cook until the oil separates (or microwave the onions before pureeing to reduce cooking time).

4. Add cumin-coriander powder and mix well.

5. Slowly stir in the prepared buttermilk and bring it to a light simmer.

6. Add the dhokli squares to the simmering curry and cook for about 7 minutes.

7. Stir in chopped cilantro and garam masala.

8. Serve Rajwadi Dhokli hot with rotlis (phulkas), bajri na rotla, or vaghareli khichdi.

Chef's Tips:

- Keep the dhoklis 2-3 inches thick to prevent them from dissolving in the curry.

- Use Forager Plain Unsweetened Cashew Yogurt for a vegan version.

- Stir the besan batter continuously when adding it to the buttermilk to avoid lumps.