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Dhokli nu Shaak Yum
Dhokli nu Shaak
Course side dish
Cuisine gujarati
Prep Time
30 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
For the Besan Cakes:
  • ½ cup Chickpea flour Besan /
  • ½ tsp Chili powder Red
  • to taste Salt
  • cups Water
For the Buttermilk Gravy:
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 Red Chili
  • 1 clove Garlic – , coarsely chopped
  • 1 cup Water
  • ¼ cup Buttermilk Full fat – (if using lower fat buttermilk add 1tsp chickpea flour)
  • a pinch Turmeric
  • ¼ tsp Coriander Ground
  • ¼ tsp Chili powder Red
  • to taste Salt
Course side dish
Cuisine gujarati
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the Besan Cakes:
  • ½ cup Chickpea flour Besan /
  • ½ tsp Chili powder Red
  • to taste Salt
  • cups Water
For the Buttermilk Gravy:
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 Red Chili
  • 1 clove Garlic – , coarsely chopped
  • 1 cup Water
  • ¼ cup Buttermilk Full fat – (if using lower fat buttermilk add 1tsp chickpea flour)
  • a pinch Turmeric
  • ¼ tsp Coriander Ground
  • ¼ tsp Chili powder Red
  • to taste Salt
Dhokli nu Shaak
Instructions
  1. Make the Dhoklis/ Besan Cakes: In a mixing bowl, combine all the ingredients for the cakes and whisk until a smooth batter forms. Make sure there are no lumps.
  2. Heat a non-stick pan on medium heat and pour the batter and cook, stirring constantly, until the mixture thickens and leaves the sides of the pan. It took about 12~25 minutes for me to cook ½cup of besan. Remove on to a greased plate and let cool. Cut into diamonds or squares and set aside.
  3. Make the Gravy: Heat 2tsp oil in a saucepan. Add mustard seeds, cumin seeds, red chili and garlic. Cook till the seeds start to splutter.
  4. Pour the water in and add the spices and salt. Bring the mixture to a boil and simmer for 3~4 minutes for the flavors to mingle.
  5. Slowly add the buttermilk and dhoklis and cook for 5~7 minutes. Serve immediately. Alternately cook gravy and dhoklis separately and add the dhoklis to the gravy later.
Recipe Notes

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