Kathiyawadi Dhokli nu Shaak
A rustic, hearty curry from the Kathiyawad region of Gujarat, featuring thick, spiced chickpea flour noodles steamed and simmered in a tangy, mildly spiced yogurt gravy. The dhokli soak up all the flavors while staying wonderfully soft. A comforting one-pot meal that pairs perfectly with bajra rotla or steamed rice.
For 4 servings
- prep · ~10 min
Prepare the dhokli dough.
1.In a mixing bowl, combine 1.5 cups besan, 0.25 cup whole wheat flour, 1 tsp red chili powder, a pinch of turmeric, 0.5 tsp ajwain, 2 tsp oil, and a pinch of salt.2.Gradually add about 0.5 cup water, kneading into a firm, smooth dough. It should be slightly stiffer than roti dough.3.Cover and rest the dough for 10 minutes. - prep · ~18 min
Shape and steam the dhokli.
1.Divide the dough into 2 equal portions. Roll each into a thick log, about 1 inch in diameter.2.Place the logs on a greased steamer plate or idli stand.3.Steam for 15-18 minutes until firm and cooked through. A knife inserted should come out clean.4.Let the logs cool slightly, then slice into 0.5 inch thick rounds. Set aside.TIPDon't over-steam or the dhokli will turn rubbery. They should be firm but tender. - mix · ~2 min
Mix the yogurt gravy base.
1.In a large bowl, whisk together 1.5 cups yogurt, 2 tbsp besan, 0.25 tsp salt, a pinch of turmeric, and 0.5 tsp red chili powder until completely smooth with no lumps.2.Add 2 cups of water and whisk again to combine thoroughly.TIPWhisking the besan into cold yogurt before adding water prevents lumps from forming. - temper · ~3 min
Make the tempering.
1.Heat 2 tbsp oil in a kadai over medium heat until shimmering.2.Add 1 tsp mustard seeds and let them splutter completely (30 seconds).3.Add 1 tsp cumin seeds, 0.25 tsp fenugreek seeds, a pinch of hing, 2 dried red chilies, and 8 curry leaves. Sauté until fragrant (20 seconds).4.Add minced garlic and 2 slit green chilies. Sauté for 1 minute until garlic turns light golden.TIPKeep the heat medium-low after adding fenugreek seeds — they burn easily and turn bitter. - simmer · ~15 min
Cook the yogurt gravy.
1.Lower the heat to the lowest setting. Pour the whisked yogurt mixture into the kadai, stirring continuously.2.Increase the heat to medium and bring the gravy to a gentle boil, stirring often to prevent curdling (8-10 minutes).3.Once it reaches a gentle boil, reduce heat to low and simmer for 5 minutes. The gravy will thicken and the besan will cook through.TIPNever add yogurt gravy to a very hot pan — always lower the heat first to prevent curdling. - simmer · ~7 min
Add the dhokli and finish cooking.
1.Gently slide the sliced dhokli rounds into the simmering gravy.2.Cook on low heat for 5-7 minutes, allowing the dhokli to soak up the flavors. Stir gently so they don't break.3.The gravy should be thick and coat the dhokli well. If too thick, add a splash of hot water.TIPLet the shaak rest for 5 minutes off the heat — the dhokli absorb more flavor as it cools slightly. - garnish
Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is slightly stiffer than roti dough; a softer dough makes the dhokli fall apart in the gravy.
- 2After steaming, let the dhokli logs cool completely before slicing — this gives clean, intact rounds.
- 3Whisk the yogurt mixture until absolutely smooth; any lumps of besan will create a gritty texture in the gravy.
- 4When making the tempering, keep fenugreek seeds on medium-low heat — they turn bitter very quickly if burned.
- 5Always lower the heat to the lowest setting before adding the yogurt mixture to the pan to prevent curdling.
- 6Let the shaak rest for 5 minutes off the heat after cooking; the dhokli continue to absorb the tangy gravy.
- 7If the gravy becomes too thick while simmering, add a splash of hot water to adjust consistency.
Adapt it for your goals.
Low-oil
Reduce the oil in the tempering to 1 tablespoon and skip the oil in the dough; the shaak remains flavorful but lighter.
high proteinHigh-protein
Replace the whole wheat flour in the dhokli with additional besan (or use only besan) to boost protein content.
jainJain
Omit the garlic and green chilies from the tempering, and skip the onion/garlic family entirely; use a pinch of asafoetida for depth.
mildMild
Skip the dried red chilies and reduce green chilies to one for a family-friendly, less spicy version still rich in flavor.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) is a high-quality plant-based protein source that supports muscle repair and satiety.
Gut-Friendly Fermented Dairy
Yogurt provides probiotics that aid digestion and contribute to a healthy gut microbiome.
Anti-Inflammatory Spices
Turmeric, ginger, and fenugreek seeds contain compounds that help reduce inflammation in the body.
Low in Saturated Fat
The recipe uses minimal oil, making it a heart-friendly option compared to many Indian curries.
Gluten-Free Option
When made without whole wheat flour (using only besan), this dish becomes naturally gluten-free.
Frequently asked questions
Curdling happens when the pan is too hot when adding yogurt. Always lower heat to minimum before pouring in the yogurt mixture, and stir continuously.
