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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.
Prepare the Dhokli Dough
Shape the Dhokli
Start the Gravy
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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.
This gujarati recipe takes 50 minutes to prepare and yields 4 servings. At 244.46 calories per serving with 11.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Simmer and Cook the Dhokli
Garnish and Serve
Add vegetables like drumsticks (saragvo) or cubed potatoes to the gravy. Sauté them after the tomatoes and before adding the spices.
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.
Add 1-2 finely chopped green chilies along with the garlic during the tempering for an extra kick of heat.
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.
Besan (gram flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving immunity.
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.
Spices like turmeric (containing curcumin) and garlic have well-known anti-inflammatory and antioxidant properties that contribute to overall wellness.
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.
One serving (approximately 1 cup or 310g) contains around 380-450 calories, depending on the amount of oil used. It's a hearty and filling main course.
This usually happens for two reasons: either the dough was too soft and had too much water, or the gravy was not at a rolling boil when you added the dhokli. A stiff dough and a rapidly boiling gravy are key to perfectly cooked dhokli.
To prevent curdling, always whisk the yogurt until it's completely smooth. Most importantly, reduce the stove heat to the absolute minimum before slowly adding the yogurt, and stir continuously until it is well incorporated into the masala.
Yes, you can. However, the gravy will thicken considerably upon refrigeration. When reheating, add a few tablespoons of hot water to loosen the gravy to your desired consistency. The flavor often improves the next day.
Absolutely. Simply substitute the dairy curd (yogurt) with a plant-based yogurt, such as cashew or almond yogurt. Ensure the plant-based yogurt is unsweetened and plain.