Kathiyawadi Dhokli nu Shaak
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dhokli Dough
- b.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.
- c.Add 1 tbsp of oil and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- d.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.
- e.Cover the dough and let it rest for 10-15 minutes.
- 2
Step 2
- a.Shape the Dhokli
- b.Lightly grease a rolling surface. Divide the rested dough into two equal portions.
- c.Roll each portion into a thin circle (roti), about 7-8 inches in diameter and 2-3 mm thick.
- d.Using a knife or a pizza cutter, cut the rolled dough into 1-inch diamond or square shapes.
- 3
Step 3
- a.Start the Gravy
- b.Heat 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.Sauté for 30-40 seconds until the raw smell of garlic disappears and it becomes fragrant. Do not let it brown.
- e.Add the 2 chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
- 4
Step 4
- a.Build the Gravy Base
- b.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.
- c.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.
- d.Continue to stir and cook for 2-3 minutes until you see oil separating from the masala.
- 5
Step 5
- a.Simmer and Cook the Dhokli
- b.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.
- c.Once the gravy is boiling rapidly, carefully drop the prepared dhokli pieces into it, one by one, separating them as you add them.
- d.Stir very gently to ensure the dhokli are submerged. Cover the pan, reduce the heat to medium-low, and simmer for 12-15 minutes.
- e.The dhokli are cooked when they firm up and float to the surface. The gravy will also have thickened considerably.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle 0.5 tsp of garam masala and 3 tbsp of fresh chopped coriander leaves over the shaak.
- c.Gently stir once. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
- d.Serve hot with bhakri, roti, or plain steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dhokli dough must be firm. A soft dough will disintegrate in the hot gravy.
- 2Always add whisked yogurt on the lowest heat while stirring continuously to prevent it from splitting or curdling.
- 3Ensure the gravy is at a full, rolling boil before adding the dhokli pieces. This helps them cook instantly on the outside and hold their shape.
- 4For a more authentic tangy flavor, use slightly sour curd.
- 5Be generous with garlic, as it is the hallmark flavor of this Kathiyawadi dish.
- 6The gravy thickens significantly as it cools. If reheating, you may need to add a splash of hot water to adjust the consistency.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks (saragvo) or cubed potatoes to the gravy. Sauté them after the tomatoes and before adding the spices.
Jain VersionJain Version
Omit the garlic completely. You can add a pinch more hing for flavor. Some variations use grated raw banana in the gravy instead of tomatoes.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies along with the garlic during the tempering for an extra kick of heat.
No Yogurt VersionNo-Yogurt Version
If you want to avoid yogurt, you can make a tomato-based gravy. Increase the number of tomatoes to 4 and add a little tamarind paste for tanginess.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving immunity.
Good Source of Fiber
With besan and tomatoes as key ingredients, this dish is a good source of dietary fiber, which helps in maintaining digestive health and promoting satiety.
Contains Anti-inflammatory Spices
Spices like turmeric (containing curcumin) and garlic have well-known anti-inflammatory and antioxidant properties that contribute to overall wellness.
Frequently asked questions
It is moderately healthy. The besan (gram flour) provides good plant-based protein and fiber, and the curd offers probiotics. However, the traditional preparation uses a generous amount of oil, making it higher in calories. You can reduce the oil for a healthier version.