Guvar Dhokli is an authentic Gujarati dish that millennials are not aware of. Wheat and Sorghum(Jowar) flour dumplings made in a spicy garlicky cluster bean curry.
Hetal Desai learned this recipe from her grandma(baa). Every time she makes this, it reminds her of home and her baa. Dhokli(dumplings) are made from wheat and sorghum flour, which can be cooked in either lentil soup or vegetable/bean curry. Typically, when we make dhokli, we roll the dough out and cut it in small diamond shapes, but Hetal's family recipe is a little different. Instead, she rolls the balls in her palms and slightly presses each ball. This guvar dhokli is mixed with different spices, yogurt, oil, and peanuts. During these cold winter nights, you can spend the night in with this hot and spicy curry!
Guvar Dhokli Recipe
Makes: 2 servings
Prep: 20 minutes
Cook time: 40 minutes
Recipe by Hetal Desai
@myvegetarianroots
Ingredients:
Dhokli (Dumplings) Dough:
1/2 cup Ladu Flour/ Coarse Wheat Flour
1/3 cup Jowar Flower/ Sorghum Flour
2 tbsp Peanut Oil(any oil works)
2 tbsp Yogurt
1 tsp Minced Garlic
1 tsp Grated Ginger
1 tsp Chopped Green Chili
1/2 tsp Salt or as per taste
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Coriander Powder/ Dhana Jiru Powder
2 tbsp Chopped Raw Peanuts
1/4 tsp Baking Soda
Cluster Bean Curry
2 tbsp Peanut Oil or any oil with a high smoke point will work
1 tsp Ajwain Seeds/Carom Seeds
2 Cup Clean, Cut and Washed Guvar/Cluster Beans
1 pinch Asafetida
4-5 cups of Water
1 tsp Minced Garlic
1 tsp Chopped Green Chili
1 tsp Salt
1 tsp Cumin Coriander Powder/ Dhana Jiru Powder
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
Instructions:
Dhokli (Dumplings) Dough:
1. Mix all the ingredients listed under dhokli(dumplings) ingredients in a wide bowl.
2. Use lukewarm water, little at a time, to make the dough soft and smooth like pizza dough.
3. Cover the dough and let it sit for 6 hours or more at room temperature.
Curry and Dumplings:
1. Heat 2 tbsp of oil in a deep pan. Once it is hot, add ajwain seeds(carom seeds) and let it splutter. Also, add a pinch of Asafetida.
2. Add the clean, washed and chopped Guvar (cluster beans) to the pan and mix it well. Let it cook for 3 to 4 minutes on medium heat.
3. Add 4 cups of water and all the spices listed under the curry ingredients. Let it come to boil.
4. Once boiling, cover and let it cook for 3 to 5 minutes.
5. After 3 to 5 minutes of cooking, its time to make the dhokli(dumplings) and add to the curry.
6. Check the dhokli dough consistency by kneading the dough for a minute right before making the dhoklis. It should be soft enough to make it with your hands only. You don't need to roll the dhokli out for this recipe. Make sure the dough is firm enough to hold the shape and not too hard. You can always add water if it is too hard.
7. For each dholki, take a drop or two of oil in hands and rub it between the palms. Take a small a small piece of dough, and roll it into a small ball.
8. Slightly flatten it by pressing between the palms.
9. Make a dent in the middle using your finger and put it in the boiling curry.
10. Repeat the previous steps until all the dough is finished. Once the dhoklis are in the curry, add 1 tbsp of oil to the pot and carefully mix.
11. Cover the pot and let it cook on low/medium heat for about 20 to 25 minutes. Make sure it has enough liquid in it. If not, add water and to get the right runny consistency.
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