Methi Dhokli
Tender whole wheat and chickpea flour dumplings, spiced with fresh fenugreek leaves, simmered in a light and tangy lentil broth. A wholesome and comforting Gujarati meal in a bowl.
For 4 servings
Cook the lentil base.
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, a pinch of turmeric, and 1/2 tsp of salt. Cook for 3-4 whistles until the dal is soft and mushy. Whisk well and set aside.
TIPSoaking the dal for 30 minutes before cooking can reduce the cooking time.Prepare the dhokli dough.
- In a mixing bowl, combine whole wheat flour, besan, chopped fenugreek leaves, and ginger paste.
- Add the remaining turmeric powder, red chili powder, a pinch of asafoetida, 1/2 tsp salt, and 1 tsp of oil.
- Add the yogurt and mix well. Gradually add a few tablespoons of water to knead a firm, smooth dough.
- Cover the dough and let it rest for 10 minutes.
TIPThe dough should be firm, similar to puri dough, to ensure the dhoklis hold their shape while cooking.Roll and cut the dhokli.
Divide the dough into two equal portions. Roll each portion into a thin circle, about 7-8 inches in diameter. Using a knife, cut the rolled dough into small diamond shapes.
Make the tempering.
Heat the remaining 1 tsp of oil in a deep pan or kadai. Add mustard seeds and let them splutter. Add cumin seeds and the remaining asafoetida, and sauté for a few seconds.
Build the gravy.
- Add the chopped tomato to the pan and cook until it turns soft and mushy.
- Pour in the cooked dal and 2.5 cups of water. Mix everything well.
- Bring the mixture to a rolling boil. Add the jaggery and let it dissolve.
Simmer the dhokli.
Carefully drop the diamond-shaped dhokli pieces into the boiling gravy one by one. Stir gently. Cover the pan and let it simmer on low-medium heat for 10-12 minutes, or until the dhokli are cooked through. They will float to the top when done.
TIPStir occasionally to prevent the dhokli from sticking to the bottom of the pan.Finish and serve.
Turn off the heat. Stir in the lemon juice and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the gravy is boiling when you add the dhokli to prevent them from becoming lumpy.
- 2For a richer flavor, you can add a small piece of cinnamon stick and a clove to the tempering.
- 3Don't overcrowd the pan. If needed, cook the dhokli in batches.
- 4The consistency of the gravy will thicken as it cools. Adjust with hot water if necessary before serving.
Frequently asked questions
Yes, Methi Dhokli is a very healthy dish. It's rich in protein from dal and besan, complex carbohydrates and fiber from whole wheat flour, and vitamins from fenugreek leaves. It's a balanced one-pot meal.
