Dhokli

A literal soul food for the Gujarati’s is this Dhokli. It is simpler version of the more famous Dal Dhokli. This one is indeed one of the most luscious, fulfilling and beautiful dish.

To be very frank, no one in the extended family of the in laws enjoys Dal dhokli. They all trip over HUGE batches of  this.

For the dough in this one, you can even use a left over masala puri dough, works just fine.

You shall need: [ Feeds Strictly one]

For the dough-

1.5 cup… Wheat Flour

1/4 tsp… Salt

1/4 tsp… Turmeric

1/4 tsp… Chilly powder

a pinch of carrom seeds

2 Tbsp.. Oil

For the Base-

3 cup… boiling water

1/2 Tsp… Salt

1/4 tsp… Red chilly

1/2 tsp… Ground ginger and green chilly

2 Tbsp… Jaggery

1/2 tsp… turmeric

1 Tbsp… Ghee

1/2 tsp.. carrom seeds

Method-

  • Knead the dough quiet firm, just like that of a bhakri or paratha.
  • Make 3 balls out of it and roll it as thin as possible.
  • Put 1/2 tsp oil on it and rub all over.

Photo

  • Cut it in equal squares and keep aside.
  • In a wok, put the ghee, add carrom seeds, ginger, red chilly, jaggery, salt, red chilly and turmeric.
  • Add the water and let it all come together
  • When it is boiling, add the cut cough squares and cover with a lid.
  • Cook on medium heat.
  • Stir after 3-4 min.

  • Cook until the dough squares float on top and the water becomes little thick due to the dough.
  • When the water reduces to half, you shall know that is done.
  • A lot of people eat it with steam rice, for that water needs to be sufficient. However the one I made is a dish on it own
  • After putting in the serving dish, add a spoonful of oil on top.

See them slurrp.

Cheers

This goes to:

30 min mela

Jashn-e-azaadi

A Home maker’s Dairy- Monsoon of India

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