Tender green beans and soft, spiced whole wheat dumplings simmered in a tangy, sweet tomato gravy. A classic one-pot Gujarati comfort food that's both wholesome and incredibly flavorful.
Prep25 min
Cook30 min
Servings4
Serving size: 1.5 cups
277cal
7gprotein
38gcarbs
13g
Ingredients
1 cup Atta
2 tbsp Besan
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Carom Seeds
0.5 tsp Asafoetida
1.5 tsp Salt (Adjust to taste)
3 tbsp Vegetable Oil
0.33 cup Water (For kneading the dough, adjust as needed)
250 g Green Beans (Trimmed and chopped into 1-inch pieces)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Homestyle green bean curry with protein-packed dal & soft rotli. A perfectly spiced, fiber-rich comfort meal!
This gujarati dish is perfect for lunch. With 810.2 calories and 26.03g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
1 tbsp Ginger-Green Chili Paste
2 pcs Tomatoes (Medium-sized, pureed)
1.5 tsp Coriander-Cumin Powder
1 tbsp Jaggery (Grated, or substitute with sugar)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
