Fansi Dhokli

Instructions

1. 1

   Prepare the Dhokli Dough

   • In a mixing bowl, combine atta, besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, carom seeds, 1/4 tsp asafoetida, and 1/2 tsp salt.
   • Add 1 tbsp of vegetable oil and rub it into the flour mixture until it resembles coarse breadcrumbs.
   • Gradually add water (approx. 1/3 cup) and knead into a firm, smooth dough, similar to puri dough. Do not make it soft.
   • Cover the dough with a damp cloth and let it rest for 15 minutes.
2. 2

   Shape the Dhokli

   • After resting, knead the dough again for a minute.
   • Divide the dough into two equal portions.
   • Take one portion and roll it into a thin circle (roti) about 7-8 inches in diameter on a lightly floured surface.
   • Using a knife or a pizza cutter, cut the rolled circle into small diamond-shaped pieces (about 1-inch size). Keep them aside.
3. 3

   Make the Gravy Base

   • Heat the remaining 2 tbsp of oil in a heavy-bottomed pan or pressure cooker over medium heat.
   • Once the oil is hot, add mustard seeds. When they begin to splutter, add cumin seeds, the remaining 1/4 tsp asafoetida, and curry leaves. Sauté for 30 seconds.
   • Add the ginger-green chili paste and sauté for another minute until fragrant.
   • Pour in the tomato puree. Cook for 3-4 minutes, stirring occasionally, until the puree thickens and oil starts to separate from the sides.
4. 4

   Simmer the Green Beans

   • Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and coriander-cumin powder to the pan. Mix well and cook for 1 minute.
   • Add the chopped green beans, the remaining 1 tsp salt, and grated jaggery. Stir everything to combine well.
   • Pour in 3 cups of water and bring the mixture to a rolling boil.
5. 5

   Cook the Dhokli in the Gravy

   • Once the gravy is at a rolling boil, gently drop the diamond-shaped dhokli pieces one by one into the pan. This prevents them from sticking together.
   • After adding all the dhokli, give it a gentle stir.
   • Cover the pan and simmer on low-medium heat for 15-20 minutes. Stir occasionally to prevent sticking at the bottom.
   • The dhokli are cooked when they float to the top and are firm to the touch (not sticky). The gravy will also thicken considerably.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the fresh lemon juice.
   • Garnish with freshly chopped coriander leaves.
   • Let the Fansi Dhokli rest for 5-10 minutes before serving. This allows the flavors to meld and the gravy to reach the perfect consistency.
   • Serve hot on its own as a complete meal.