DHOKLI SUBJI / GUJARATI DHOKLI NU SHAK / CHICKPEAS FLOUR DUMPLINGS IN GRAVY

On September 2, 2016August 27, 2019 By RuchisvegkitchenIn Curry / Vegetables, Jain Recipes, Paryushan / Tithi Special

DHOKLI SUBJI / GUJARATI DHOKLI NU SHAK / CHICKPEAS FLOUR DUMPLINGS IN GRAVY recipe with Video and Stepwise pics

Chickpeas flour dumplings in Spicy , sour gravy , also called as DHOKLI NU SHAK , its well known Kathyawadi Dish (Kathyawad – a small region of Gujarat from where I belong ) It goes Very well with Roti , Bhakhri or Rotla ( Black Millet Flour Roti )..

In my family we love to make this vegetable on special days of Paryushan / Tithi.

Paryushan , A very famous and Exciting Festival of JAINS . It lasts for 8 days. In these days we dont eat Vegetable ( Leafy or any) , Root Vegetables , not even Coriander. These days We worship our Lord MAHAVIRA and all other 23 TIRTHANKARAS and ask for forgiveness for all deeds done during the whole year. This is the festival of Fasts. We , Jains do so many different different Fasts during these days and some even for the whole month. Our Temples will be decorated very beautifully these days.

The beauty of Festival is something else to describe , but here the problem starts .. WHAT TO MAKE FOR 8 DAYS ?? As cant use any green vegetables . Some don’t use even Green Chilies too. Well some has changed with time, started having even vegetables as Children and Old Age people can’t have beans or pulses for these many days. At my home , I too make vegetable for my little one as she dont like any type of Beans at all. I know God can forgive both of us for this ..

Generally in Kathyawadi Roadside Dhaba, this Dish is made with Lots of Garlic. That tastes good too . One can try that too .

But I make this vegetable during Tithi days / Paryushan Days. It tastes Awesome. The Spicy , sour taste of gravy and mouth melting Dhokli / dumplings will be great treat to your taste buds.

Note:

Friends who are making this gravy for general days , use Chili-ginger paste, Garlic . To make on Paryushan/ Tithi days , dont garnish with Coriander ..
Carom Seeds / Ajwain will be helpful in Digestion and it gives a unique taste and flavor. One can avoid if don’t like that taste.

Checkout the detailed Video recipe with all tips

Now lets checkout the details..

INGREDIENTS :

To make Dhokli

2.5 (approx 550ml)Glasses of water

2 cups Chickpeas Flour / Besan

Salt

Pinch of Carrom Seeds / Ajwain ( Optional )

1 tsp Of Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Asafoetida / Hing

Pinch of Cooking Soda (optional )

3 tsp Oil

To Make Gravy

1.5 cup Curd or 3 glass Buttermilk ( Bit Sour )

4-5 tbsp Oil

1 tsp Cumin Seeds

1/2 tsp Asafoetida / Hing

2 tsp Red Chili Powder

1-2 Red dry Chili

METHOD:

In a thick bottomed Vessel take Water and add all spices except Besan , Cooking Soda and oil.. Keep on high flame and allow it to boil for 2-3 mins. Now add Oil and Cooking Soda. You can see the bubbles will rise fully. Don’t worry it will be vanish in few seconds. Cooking Soda I add to this recipe to make sure Dumplings are smooth and soft. One can ignore, I personally prefer this.

After adding Oil and Cooking Soda , boil for more 2 mins. Keep a big greased plate ready .Now add sifted Chickpeas flour and mix very well. make sure no lump. Here you have to be bit fast. Continuously keep mixing. There should not be any dry flour . Scrap sides too. If you feel its too watery add 1-2 tsp Flour more and mix nicely.

Cook till the water bubbles disappeared. It will be ready as a soft dough. Switch off the gas.

Take out this cooked dough on plate. Scrape the sides too nicely..

Grease your one palm ( Preferably Right , if you are not Lefty) and start spreading dough with palm in the plate evenly. Be very careful at this stage. It will be very hot and greasing hand will be making you safe from any injury. Spread it nicely. It should not be very thick. With Fingures and palm it will be very easy to spread.If not convenient one can use back side of steel bowls or use any flat surface . First Grease them too so dough wont stick. Now allow it to cool 10-12 mins.

Once cool completely cut into small pieces . Keep aside.

Make butter milk from curd and add bit salt . To make buttermilk for this gravy , make it with normal consistency, Neither too thick nor too thin. Don’t use very sour Curd/ Buttermilk as it will be more sour after cooking. If dont like sour taste one can have fresh curd/ Buttermilk too.

In a heavy bottom broad woke/kadai take Oil. When hot add Dry Chili and Cumin Seeds and allow it to crackle nicely. Add asafoetida, bit of turmeric and Red chilli Powder then pour salted buttermilk( Just add 1/4 tsp Salt in buttermilk and mix nicely ). Salted buttermilk will lower the chances of curdle.

Now add /adjust spices as needed. Add some more salt, Turmeric powder and Chilli powder Keep stirring. Once it starts boiling , add all dumplings. Now allow it to cook for 7-8 mins. Occasionally stir else Soft dumplings will be broken.

Once dumplings will be done , they all will float on surface of gravy. Mostly it will be ready in 8 mins. Switch off the gas.

Once it gets cool gravy will be more thick. U can add hot water if needed later on. At time of tempering only if you feel u need more gravy, u can add more buttermilk or simply a glass of water.