Guvar Dhokli With Masala Thepla

Dal Dhokli use to be my and mine brother's favorite. I know how we use to fight over peanuts in it...!! Well after marrying in a Punjabi family, all my eating habits mostly changed. But over a period of time, i was craving for some typical gujju food and thankfully my in-laws and husband too loves it. Well currently i am hosting few punjabi guest and they wanted me to treat them with some typical gujju food, and so thought to make dal dhokli. And believe me they totally enjoyed and relished it. And in return i got heartiest blessings from them..Feels so satisfied when everyone especially family appreciates your efforts. Happy happy i am. :)

Ingredients:

For Curry:
3 tbsp Vegetable Oil
1/2 tsp Mustard seeds
10-11 Peanuts
Pinch of Asafoetida powder
1 tsp Ginger paste
3/4 tsp Garlic paste
2 green Chilies small chopped or paste
1 cup Guvarfali  (cluster beans) cut in to pieces
1 tsp Red chilly powder
1 tsp Turmeric powder
1 tsp Cumin-Coriander Powder each
1 tsp Garam Masala powder
Salt to taste
1 1/2 tsp of Sesame seeds

For Dhokli (Wheat Dumpling): (Same dough is use to make Masala Thepla)
2 cups of Whole Wheat Flour
1 tbsp of Vegetable oil
1 tsp Ajwain (carom seeds)
1 1/2 tsp of Red chilly powder
1/2 tsp of Turmeric powder
Salt to taste
Water to knead it into the dough


Recipe:

For Dhokli (Wheat Dumplings):

• In a large bowl, mix all the ingredients in the flour and knead into a soft dough. Keep it aside and meanwhile start preparing with curry.

For Curry

• In a broad Pressure cooker pan, heat oil and add mustard seeds, allow it cook until it crackles, and add pinch of asafoetida powder.
• Now add ginger, garlic and green chilly paste. Saute it for few seconds.
• Add in the pieces of Guvarfali (Cluster Beans), red chilly powder, turmeric powder, cumin-coriander powder, garam masala powder, salt to taste and pour water about 6-7 cups.
• Mix all well and allow it cook on a medium flame for 4-5 minutes.
• Meanwhile pull out 4-5 large balls from the dough. Roll each of the ball as much thin as possible with the sprinkle of dry flour. Cut in to diamond or square shape.
• Once the curry with guvar fali starts boiling, slowly one by one add the dhokli or wheat dumplings, (make sure the curry is boiling hot else in cold curry, it will stick to each other or will break).
• Keep stirring in between.
• After all the dhoklis are added, cover the lid and pressure cook with 4-5 whistles.
• Before serving, garnish it with sesame seeds and fresh coriander leaves.
• Serve it with Masala thepla and Lehsun (Garlic) Chutney. 

Instant Sooji/Rawa (Semolina) Dhokla

Today i was in a no mood to eat usual dal-roti-sabji. As the days are quite warm here so thought to make some light and healthy meal today and later will relax. I want some quick and Instant food and here i made Sooji/Rawa (Semolina) Instant Dhokla, a perfect and most loved Gujarati tea-time snack. I generally make 3 types of dhokla... (Surprised?!!!)

Yes i am actually Gujju from Ahmadabad city  and married to a Punjabi family. So i have a benefit of learning both the cuisines and i love it. 

My mother, she makes sooji instant dhokla, Besan Dhokla, Sandwich Dhoklas, a fermented batter dhokla too..(soon will post that recipe soon, as fermented dhokla is mix of 4 grains and i have to confirm its recipe with my mother as she prepares it in a traditional way). and many other types of dhoklas. And out of this one is here. 

If you are in a relaxing mood and want something instant than here is the recipe of Sooji/Rawa (Semolina) Dhokla.. Enjoy..:)

Instant Sooji/Rawa Dhokla

Ingredients:

1 1/4 cup Sooji / Rawa (Semolina)

5 tbsp besan (Chick Pea Flour)

2 tbsp oil
1 cup beaten dahi/Yogurt)
3/4 cup buttermilk
1 tsp baking soda
1/2 tsp Eno fruit soda
1/2 tbsp lime juice
2 tsp green chilly paste
1 tsp ginger paste
Salt to taste

For Tempering
2 tsp oil
1 tsp mustard seeds

2 tsp sesame seeds
5 curry leaves
Pinch of asafoetida powder

For Garnishing:

Fresh Coriander Leaves choopped and 

1 tsp dry grated coconut.

Recipe: 

• In a large Bowl Mix Sooji/Rawa (Semolina) with besan, Beaten Dahi/Yogurt, Buttermilk, oil,  Baking soda, Eno Fruit soda, lime juice, green chilly paste and ginger paste. Mix all and make it to a smooth batter. 
• Add a little water if require. But make sure consistency should not be too thin nor too thick. (I forgot clicking pictures for that but anyways i guess most of us know this rit?) .
• Ok so now cover the batter and let it stand for 15-20 minutes.
• Now add water in your steamer and keep on the stove with flame on. Once water starts steaming, pour the batter in greased tray and cover it. Steam it on a medium flame for about 10-12 minutes or until toothpick or knife inserted in it comes out click. (Make sure, do not overcook as it will loose all its moist and will become hard). 
• Once done, turn the flame off. After a minute open the lid, cut spongy Sooji Dhokla in to the small squares and keep it aside.
• Time for Tempering...:)
• In a small fry pan, Heat oil, add  mustard seeds and sesame seeds. Once it starts spluttering add pinch of Asafoetida powder and curry leaves. Turn the flame off and pour this ready temper over the Sooji Dhokla and garnish them with chopped coriander leaves and sprinkle dry grated  coconut on top.
• Serve it with Green Coriander Chutney (For The chutney Recipe, click on the Link)