Dhokli For Blog Hop

This month I was paired with Pallavi of Eat- Cook- Burrrp for Blog Hop. As a South Indian, I have a fascination for North Indian food. So when I saw Gujarathi food 101 in her blog, I made up my mind to re create something from Gujarat.Though I have a nice collection of Gujarati food here in my blog, cooking yet another one from that state seemed irresistible.

I saw this Dhokli recipe and it sounded very easy and delicious.

This simple Dhokli is nothing but wheat flour pieces simmered in a spicy gravy that can be had as a snack or paired with steamed rice.I made this yesterday and had it as a snack.

 I used:

 Whole wheat flour – ¼ cup
Turmeric powder- a large pinch
Chilli powder- ¼ teaspoon
Salt to taste
Ajwain / Carom seeds – ¼ seeds

 For the base / gravy :

Water – 3 cups
Green chilli -1/2 teaspoon, minced
Ginger- ¼ teaspoon, minced
Chilli powder- ¼ teaspoon
Turmeric powder- a pinch
Jaggery – 1 teaspoon
Ghee – 1 tablespoon
Carom seed ¼ teaspoon
Salt to taste

1.  Take the whole wheat flour,turmeric powder, chilli powder, carom seeds, salt in a bowl.
2. Add water little by little and knead to a smooth dough.
3.  Divide it into 2 or 3 portions and roll out into thin circles.
4.  Brush a little oil and cut it into small squares. Repeat for the remaining dough.
5. Heat ghee in a pan and put in carom seeds.When they sizzle, put in green chilli and ginger and saute for a minute.
6. Add water and when it comes to a boil, put in jaggery, salt, tuermeric powder, chilli powder and the wheat flour squares.
7. Bring down the heat  to ‘medium’ and let it cook for a few minutes.Stir once in a while.
8. The wheat flour squares will float on top once cooked.
9. Add more water if the mixture is dry.
10. Once done, remove from heat and serve as a side dish with steamed rice or on its own as a snack.

Note :

• If serving this with steamed rice, the base should be more watery.
• The gravy thickens as it sits, so if planning to serve later, make it a little watery.