Spicy chickpea flour dumplings simmered in a tangy, garlicky yogurt-based gravy. This rustic Kathiyawadi specialty is a true comfort food, perfect with warm rotis or bhakri.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
238cal
11gprotein
31gcarbs
9g
Ingredients
1.5 cup Besan (For the dhokli)
0.5 tsp Ajwain (Carom seeds, for the dhokli)
1 tsp Red Chili Powder (For the dhokli)
0.25 tsp Turmeric Powder (For the dhokli)
0.25 tsp Hing (Asafoetida, for the dhokli)
0.5 tsp Salt (For the dhokli)
1 tbsp Vegetable Oil (For the dhokli dough)
0.25 cup Water (For kneading the dhokli dough, add as needed)
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with ghee and jaggery.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Kathiyawadi Dhokli nu Shaak, Bajra Rotlo and Masala Omelette
Aromatic Kathiyawadi Dhokli nu Shaak with energy-giving Bajra Rotlo & a fluffy masala omelette. Comfort food!
This gujarati dish is perfect for dinner. With 819.4300000000001 calories and 34.849999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Seeds
8 cloves Garlic (Finely chopped or crushed)
2 medium Tomatoes (Finely chopped or pureed)
1.5 tsp Coriander Cumin Powder (Dhana-jeeru)
1 cup Curd (Plain yogurt, whisked until smooth)
1 tsp Jaggery (Grated, or use sugar)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dhokli Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.25 tsp hing, and 0.5 tsp salt. Mix the dry ingredients well.
Add 1 tbsp of oil and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Gradually add about 1/4 cup of water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
Cover the dough and let it rest for 10-15 minutes.
2
Shape the Dhokli
Lightly grease a rolling surface. Divide the rested dough into two equal portions.
Roll each portion into a thin circle (roti), about 7-8 inches in diameter and 2-3 mm thick.
Using a knife or a pizza cutter, cut the rolled dough into 1-inch diamond or square shapes.
3
Start the Gravy
Heat 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add 1 tsp mustard seeds and 1 tsp cumin seeds. Once they begin to crackle, add 0.25 tsp hing and the 8 cloves of chopped garlic.
Sauté for 30-40 seconds until the raw smell of garlic disappears and it becomes fragrant. Do not let it brown.
Add the 2 chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
4
Build the Gravy Base
Add the spice powders: 1.5 tsp red chili powder, 0.5 tsp turmeric powder, and 1.5 tsp coriander-cumin powder, along with 1 tsp salt. Stir well and cook for 1 minute until the spices are aromatic.
Reduce the heat to the absolute lowest setting. Slowly pour in the 1 cup of whisked curd while stirring continuously and vigorously. This prevents the curd from splitting.
Continue to stir and cook for 2-3 minutes until you see oil separating from the masala.
5
Simmer and Cook the Dhokli
Pour in 3 cups of water and add 1 tsp of jaggery. Increase the heat to high and bring the gravy to a rolling boil.
Once the gravy is boiling rapidly, carefully drop the prepared dhokli pieces into it, one by one, separating them as you add them.
Stir very gently to ensure the dhokli are submerged. Cover the pan, reduce the heat to medium-low, and simmer for 12-15 minutes.
The dhokli are cooked when they firm up and float to the surface. The gravy will also have thickened considerably.
6
Garnish and Serve
Turn off the heat. Sprinkle 0.5 tsp of garam masala and 3 tbsp of fresh chopped coriander leaves over the shaak.
Gently stir once. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with bhakri, roti, or plain steamed rice.
347cal
7gprotein
45gcarbs
16gfat
Ingredients
2 cup bajra atta (about 250g; ensure it is certified gluten-free to avoid cross-contamination)
1 cup hot water (for kneading, use as needed)
0.75 tsp salt
2 tbsp bajra atta for dusting
4 tbsp ghee (for serving)
Instructions
1
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
2
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
3
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
4
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
