Dhokli Nu Shaak Recipe

Dhokli Nu Shaak Recipe

    Dhokli Nu Shaak Recipe

    A Kathiyawadi Delicacy also known as Patodi (Patavadi) ki Sabji in Maharashtrian Cuisine. Simplest Gujarati dish you can make with available ingredients at home. And It’s originally a Jain recipe.

    Try Veg Korma Recipe by Chef Meghna.

    How to make Kathiyawadi Dhokli nu Shaak Recipe?


    My Secrets

    • 1 cup besan.
    • Water.
    • Curd.
    • Buttermilk.
    • Salt.
    • Jeera (Cumin Seeds).
    • Coriander Leaves.
    • Haldi Powder (Turmeric powder).
    • Rai ke daane (Mustard seeds).
    • Hing powder (Asafoetida).
    • OIl.
    • Red chilli powder.
    • 4-5 Garlic cloves (Optional – Jains may skip this).


    How to make?

    • Take 1 cup besan (chickpeas floor)
    • Gradually add 1/2 cup water
    • Mix it to make slurry
    • If chickpeas floor has lumps then sift it first
    • In a bowl, take 1/4th cup water
      and add 1 cup water gradually
      make buttermilk
    • Add some salt
    • Salt will ensure buttermilk doesn’t become bad
    • Now heat up a pan
    • Take 2 tsp oil
    • Add 3 cloves finely chopped gralic (optional, Jains may avoid this step)
    • Curd we used can be slightly sour, it’s fine
    • now in the pan, Add a pinch of asafoetida (hing), 1/2 tsp haldi (turmeric powder) & some red chilli powder
    • If you want you can add green chilli too
    • Add buttermilk that we had prepared earlier
    • Keep mixing it
      add the besan slurry
    • Keep the flame on medium
    • Keep mixing
      Within 5 minutes, you will see the batter thicken
    • Keep breaking the lumps with spoon
    • Within 15-17 minutes the dhokli batter will be ready
    • If need be drizzle
    • 1/2 tsp oil on the sides so that you can form a ball of chickpeas batter
    • Switch off the heat
      In a plate brush oil and spread dhokli batter
    • Spread while it’s warm
    • Initially with spoon (a little oil applied on the backside of spoon) , spread dhokli batter
    • Then use hands to try and smoothen the layer as much as you can
    • Don’t worry if the layers are not smooth; anyways we are going to cut dhokli into squares
    • Heat up pan again
    • Take some oil
    • Add 1/2 tsp jeera (cumin seeds) and 1/2 tsp rai ke daane (Mustard seeds)
    • Till you hear crackling sound of cumin seeds, cut dhokli into small squares
    • You can also make a dry vegetable from dhokli by just shallow frying with cumin seeds, mustard seeds and other choice of masalas
    • Now in the pan, add a pinch of asafoetida
    • Take 1/2 cup thick buttermilk and some salt in it, and keep ready as dhokli will be cooked in it
    • Now in the pan, add some more garlic cloves finely chopped and coriander leaves
    • Add 1/2 tsp haldi (turmeric powder) and 1/2 tsp red chilli powder
    • Now add the saulty buttermilk
    • And add 1/4th cup water
    • Keep mixing at medium flame
    • Once you get one boil, add chopped dhokli squares
    • Close the lid and cook for 10 minutes
    • The sides of dhokli squares which are left overs, use it thicken buttermilk gravvy
    • Crush the small pieces of dhokli and add to buttermilk to make it thick
    • Add some coriander leaves
    • Switch off the heat
    • Dhokli nu shak is ready
    • Enjoy with Roti or Rice.. but my favorite combination is Bajri ka Roti with Dhokli nu Shak.

    Watch Kathiyawadi Dhokli nu Shaak Recipe Video

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