I have very fond memories of enjoying this delicious Rajwadi Dhokli nu Shak with my dad. My dad and I absolutely love this curry, it is one of our favorites and I am sure you won't be surprised if I tell you, that I bond with everyone close to me in my life over food. We would enjoy this curry with simple hearty rotlis, vaghareli khichadi, and bajri na rotlas. What a feast it was.
This recipe is easy and gluten-free. I have shared a short video on my Instagram to show how to make this recipe step by step.
https://www.instagram.com/thewhiskaddict/
How to Make it
Make the Dhoklis
- Prepare the buttermilk by mixing yogurt, water, and salt. keep it aside.
- Next make the batter by sifting besan in a separate bowl, and add water. and mix it. make a lump free smooth batter.
- Now in a heavy bottom pot, add oil. Let it heat up.
- Crush the carrom seeds in between your palms and add it to the oil.
- Add cumin seeds and asafetida.
- Set the flame on low, and add turmeric, red chili powder, and garlic -- green chili paste
- Now add the buttermilk and stir it continuously.
- Bring it to a light simmer
- Now add in the prepared besan batter and start stirring.
- Once it starts cooking, it will start to form a dough consistency.
- Add a teaspoon of oil at this point, it gives a beautiful shine to the dhoklis.
- Once the dough is ready put the pot off the flame.
- Grease a plate with oil.
- Now add the prepared dough to the plate and flatten it out. You can brush a little oil at this point, it is completely optional. Set it aside to cool.
- In the meantime, prepare the curry.
For the Curry
- Make the Buttermilk using yogurt, water and salt. Keep it aside.
- To a heavy bottom pot, add oil, I am using peanut oil. Let it heat.
- Add mustard seeds, cumin seeds and hing.
- Add garlic green chili paste, turmeric and kashmiri red chili powder
- Next, add in the onion puree. Cook until the oil separates. please be patient while the onion cooks. (You can also cut the onion add a little oil and microwave it for a minute or two before pureeing it) It will help you reduce the cooking time of onion puree.
- Next, add in cumin-coriander powder. Give everything a mix.
- Now goes in the prepared buttermilk. Keep stirring it until it comes to a light simmer.
- At this point, the dhoklis must have cooled down. Cut them into squares and add them to the curry.
- Simmer this for 7 mins. In between, add cilantro and garam masalo.
- Serve it hot with rotlis (phulkas), Bajri na Rotla or Vaghareli Khichdi
Rajwadi Dhokli Nu Shak
Rajwadi Dhokli nu Shak is a delicious light yogurt based curry with spiced chickpea flour dumplings. This is a very well treasured Gujarati Recipe and is most enjoyed in the Kathiyawadi Cuisine of Gujarat
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Servings: 4 People
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
For Dhoklis
- ¼ Cup Plain Yogurt
- ¼ Cup Water
- Salt to Taste
- 1 Cup Besan Sifted
- ¾ Cup Water
- 1 tablespoon Peanut Oil
- ½ Tsp Carrom Seeds (Ajwain)
- 1 Tsp Cumin Seeds (Jeeru)
- Pinch of Asafetida (hing)
- 3 teaspoon Garlic and Green Chili Paste
- ¼ Tsp Turmeric
- 1 Tsp Kashmiri Red Chili Powder
For the Curry
- ½ Cup Plain Yogurt
- 1 Cup Water
- Salt to Taste
- 1 Tbsp Peanut Oil
- 1 Tsp Cumin Seeds (Jeera)
- Pinch of Asafetida
- 1+ ½ Tbsp Garlic and Green Chili Paste
- ¼ Tsp Turmeric
- 1 Tsp Kashmiri Red Chili Powder
- 1 Medium Onion Pureed
- 1 Tsp Cumin Coriander Powder (Dhana jeeru)
- Finely Chopped Cilantro
- ½ Tsp Garam Masala
Instructions
For Dhoklis
- Prepare the buttermilk by mixing yogurt, water, and salt. Keep it aside
- Next make the batter by sifting besan in a separate bowl, and add water and mix it. Make a lump free smooth batter
- Now in a heavy bottom pot, add oil. Let it heat up. Crush the carrom seeds in between your palms and add it to the oil. Add cumin seeds and asafetida
- Set the flame on low, and add turmeric, red chili powder, and garlic & green chili paste
- Now add the buttermilk and stir it continuously. Bring it to a light simmer,
- Now add in the prepared besan batter and start stirring.
- Once it starts cooking, it will start to form a dough consistency. Add a teaspoon of oil at this point, it gives a beautiful shine to the dhoklis
- Once the dough is ready put the pot off the flame.
- Grease a plate with oil.Now add the prepared dough to the plate and flatten it out.
- You can brush a little oil at this point, it is completely optional. Set it aside to cool.In the meantime, prepare the curry.
For the Curry
- Make the Buttermilk using yogurt, water and salt. Keep it aside.
- To a heavy bottom pot, add oil, I am using peanut oil. Let it heat
- Add mustard seeds, cumin seeds and hing.Add garlic green chili paste, turmeric and kashmiri red chili powder.
- Next, add in the onion puree. Cook until the oil separates. please be patient while the onion cooks. (You can also cut the onion add a little oil and microwave it for a minute or two before pureeing it) It will help you reduce the cooking time of onion puree.
- Next, add in cumin-coriander powder. Give everything a mix.
- Now goes in the prepared buttermilk. Keep stirring it until it comes to a light simmer
- At this point, the dhoklis must have cooled down. Cut them into squares and add them to the curry.Simmer this for 7 mins.
- In between, add cilantro and garam masalo.
- Serve it hot with rotlis (phulkas), Bajri na Rotla or Vaghareli Khichdi
Notes
I have uploaded a step by step video recipe on my Instagram highlights. Check it out here. https://www.instagram.com/thewhiskaddict/
Keep the Dhoklis a little bit on the thicker side, about 2-3 inches thick so they don't dissolve in the curry
This Curry can be made vegan using Forager Plain Unsweetened Cashew Yogurt.
Make sure you stir the Besan Batter once you add it to the buttermilk to make the dhoklis, so no lumps are formed.
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