Gram Flour Dumplings in Spicy Gravy!! (Kathiyawadi Dhokli Nu Shaak) ((કાઠીયાવાડી ઢોકળીનું શાક))

(કાઠીયાવાડી ઢોકળીનું શાક)

Kathiyawadis are known for their love for spicy and hot gravy. So today I am going to share with you a recipe that is known as "shaak" (vegetable) in Kathiyawar but is made without any vegetables. It is spicy and hot and requires too little cooking time.
So if some day you find yourself in your kitchen with no vegetables, then try out this simple Gujarati recipe which will leave all at the dinner table licking their fingers! :)
Note: Now, dhokli basically means a dough that has been rolled out and then cut into cubes, eventually cooked in a curry.

Kathiyawadi Dhokli Nu Shaak


For Dhokli
Buttermilk - One small Cup
Chana / Gram Flour - one small cup
Red Chilli Powder - 1 table spoon
DhaniyaJeera Powder - 1 and a half tablespoon
Turmeric Powder - 1 tea spoon
Salt - to taste

Note: The measurement for the Buttermilk and Chana Flour must be same. If you use one cup buttermilk then use the same cup measurement for the flour as well.

For Curry:
Onion - One small
Mustard Seeds
Caraway (Jeera) Seeds
Red Chilli Powder
Turmeric Powder
Dhaniya Jeera (Caraway/Coriander Seed) Powder
Minced Garlic
Method For Dhokli:
  • Heat a large skillet. Pour buttermilk into it. Add all the spices necessary into the buttermilk. Let it come to boil.
  • Once it boils add gram flour. And now start mixing it with a rolling pin. (Remember to mix it in one direction)
  • When you notice all the batter to be sticking to the rolling pin and you find it hard to mix it any further, turn off the flame. Normally it takes 3-4 minutes for the flour to get cooked.
  • Get a rolling board and spread oil on it. Now Spread the dhokli batter on to it. Pat it while it is still hot and then roll it out.
  • When it turns a little cold, slice it into cubes.

 Method for Gravy:
  • Heat oil in a skillet. Saute chopped or minced onions in it.
  • Once they change colour, add all the necessary spices.
  • Add water to it. (This Gravy is normally a bit watery so you may add a glassfull of water).
  • Once the gravy begins to boil, add dumplings into it.


Stuffed Onions - The Kathiyawadi Way ! (ભરેલી ડુંગળીનું શાક)

(ભરેલી ડુંગળીનું શાક)

I first learnt about this recipe (just like most others) after marriage!  You see I am married in a Kathiyawadi family. Now Kathiyawad was for a long time a stately province in pre-independent India. Though it does not exist on map anymore, the Kathiyawadi culture is quite predominant in Gujarat even now.
Kathiyawad is well known for it's spicy hot recipes amongst many other things.
And Stuffed Onions is a delicacy just like Stuffed Brinjals, Bengan Bharta, Sev Tomato Sabji.
I will be posting recipes of most of these sooner or later but for now, it is Stuffed Onions - The Kathiyawadi Way!

Small Red Onions - 6-7
Groundnuts - More than one handful
Red Chilli Powder - Spicier the better!
Turmeric Powder - A pinch
Cummin / Caraway Seed (Dhaniya/ Jeera Powder) - Nearly 2 table spoonfuls
Sugar - to taste
Salt - to taste
Garlic Cloves - an entire small bulb
Oil - 2 spoonfuls
Coriander Leaves

In a mixer grinder, crush groundnuts, and all the spices listed above except oil and coriander. (remember you just have to crush not make a powder out of it! In any case if you grind for a longer time, the groundnuts will secrete oil making your filling soggy!)

Now once crushed add some oil to it and coriader to it and mix it. (preferably with hands)

So you are basically half done now!

Just peel the onions and cut them into 4 halves at the centre. But make sure they are in one piece.
Now stuff in the filling. In a pressure cooker put some oil. When it heats place the stuffed onions in it.  And pressure cook it for a couple of minutes!

What makes this recipe typically Kathiyawadi is the way whole onion is used here, while also excessive use of chilli powder to make it spicy!

Onion Fact: Some studies have shown onions to be rich in B-Complex Vitamins and so they work against neurotic conditions!


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