Rajwadi Dhokli - By Chef Lallan Kumar
This dish is rich in flavor, quite filling, and perfect as a comforting meal.
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.