For the Indian Cooking Challenge this month, we travel again to Gujarat to cook a delicious gravy made with Besan Cakes and buttermilk.
The dish is called as Dhokli nu Shaak, from a Kathiawari Gujrati Kitchen. The recipe is again shared by Vaishali, who got this recipe from her friend. I completely forgot to select a challenge on time and was very late in deciding what to do. I guess this has become a sort of habit, however the challenges do end up being so delicious.
My new year aim would be to come up with a list of dishes, planned ahead so that everybody gets to cook these on time.
Since the gravy sounded quite simple, I thought the given time duration was enough. With the Bakeathon, regular BM cooking, I left this for the last moment and it ended up being our Sunday Lunch. I paired it with roasted green chilies and raw onions, with Jowar rotla. Trust me the combination was lip smacking. I haven’t made this way of rotla, even the ones that was cooked at home, was always done by Athamma. So patting out a disc with hands was quite a task. I managed to create an edible rotlas, must say this way of rolling out, surely takes practice. We normally pat on a grease sheet or on a board.
The gravy is made with buttermilk and cooked besan cakes. With all the spices and spice powders, make this a very delicious soak for the rotlas.
So for this month’s Challenge, we have a speciality from Kathiawari Gujrati Kitchen.
Dhokli nu Shaak
For the Dhokli
Besan – 1 cup
Water – 2 & 1/2 cup
Red chilli powder – 1 tsp
Salt to taste
How to make the Dhokli
Mix the besan with red chili powder, salt and water. Blend to a smooth consistency.
Heat a non stick pan, pour this mix and cook on slow heat, stirring it constantly.
Increase the heat, quickly press around to make sure no lump is formed, but everything comes together.
Pour into a greased tray. Spread it around and let cool.
Cut into squares. Keep aside.
You can check if the Dhoklis are formed or not by spreading on a surface. When it comes out easily after cooling, your dhoklis are done.
For the Gravy
Oil – 2 tbsp
Hing a pinch
Mustard seeds – 1/2 tsp
Cumin seeds- 1/2 tsp
Garlic – 2-3 cloves, roughly crushed
Whole Red chilies – 2
Water – 2 cups
Sour Buttermilk 1/2 cup
Turmeric powder1/4 tsp
Coriander powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt to taste
How to make the gravy.
Heat a non stick pan, add oil. Add mustard, cumin seeds, red chilies, crushed garlic. Saute well. Then add water, add spices and salt. Bring the water to boil, after 5 mins, add the sour buttermilk and dhokli squares.
Let cook for another 5-7 minutes. The consistency of the gravy is medium, the dhokli absorbs the gravy after cooling so normally it is served right away.
Best served with roti / rotlas.
Both the dhokli and the gravy can be made in advance and mixed at the time of serving.
Garlic is optional, most people do not use it.
For Dhokli some people use buttermilk instead of water completely.
I am told that this is usually made with little extra oil. since the dhoklis are made without oil, you can use as mentioned for a great taste.