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Dhokli nu shaak | kathiyawadi dhokli nu shaak | dhokli nu shaak in pressure cooker

Dhokli nu shaak is a popular Kathiyawadi curry made with soft gram flour dumplings in a spiced buttermilk gravy. In this recipe, the dhokla batter is cooked in a pressure cooker, which is a quick and easy method to prepare the sabzi within 8-10 minutes. It is a simple Kathiyawadi-style curry recipe that is typically served with roti, paratha, or steamed rice. This recipe is very quick and easy to make, so I encourage you to give it a try!

The key to making pressure cooker dhokli nu shaak at home is as follows:
  1. Firstly, the dhokli batter is an important part of this recipe. The ratio of gram flour (besan), buttermilk, and water should be 1:1:1. Buttermilk enhances the taste of the dhokli. If you don’t have buttermilk, you can use ½ cup of curd and 1.5 cups of water instead.
  2. Secondly, in this recipe, the dhokli batter is cooked in a pressure cooker. This method is quick and easy, allowing you to prepare the sabzi within 10 minutes. Alternatively, you can also cook the dhokla batter in a kadai, similar to how Gujarati khandvi is prepared.
  3. Lastly, I use slightly sour buttermilk in the gravy, as it gives a dhaba-style taste to the sabzi. Additionally, dhokli nu shaak tastes great the next day, as the dumplings absorb the flavors of the masala.

I hope you enjoy making and savoring this delicious dish!

Please do visit my other related recipe collection like

Recipe video

Dhokli nu shaak | kathiyawadi dhokli nu shaak | dhokli nu shaak in pressure cooker

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

For dhokli batter

  • 1 cup Gram flour - besan
  • 1 cup buttermilk
  • 1 cup water
  • 2 green chilli
  • 1 inch ginger
  • Salt to taste
  • Pinch of hing
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder

For kathiyawadi garlic chutney

  • 5-6 garlic cloves
  • 1 tsp red chilli powder
  • ½ tsp cumin seeds
  • Pinch of salt

For dhokli nu shak

  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 5-6 curry leaves
  • 2 dry red chilli
  • 1- inch chopped ginger
  • 2 finely chopped green chilli
  • 1 tsp kathiyawadi garlic chutney
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¾ cup water
  • Salt to taste
  • 1 cup buttermilk
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Some coriander leaves

Instructions

To make dhokli in a pressure cooker:

  • In a mixer jar, add 1 cup besan, 1 cup buttermilk, 1 cup water, 2 chopped green chilies, 1 inch ginger, salt, ¼ tsp turmeric powder, a pinch of hing, 1 tsp red chili powder, and 1 tsp coriander powder.
  • Grind the mixture into a smooth paste.
  • Transfer the ground mixture into a bowl and place the bowl into the pressure cooker. Cover the bowl with a steel plate.
  • Close the pressure cooker lid and cook the batter on high flame for 5 whistles.
  • Turn off the heat and allow the pressure cooker to release the pressure naturally. Avoid cooling it for an extended period.
  • Open the lid and remove the bowl from the cooker. Whisk the hot and cooked batter for 1-2 minutes in one direction until it becomes smooth.
  • Spread a little batter on a plate and roll it. If the batter rolls properly, pour the hot batter into a greased plate.
  • Let it cool down completely and then cut it into small squares. Your dhokli is ready. Set it aside.

To make Kathiyawadi garlic chutney:

  • In a mortar and pestle, add 5-6 garlic cloves, 1 tsp red chili powder, ½ tsp cumin seeds, and a pinch of salt. Crush the ingredients together.
  • Your Kathiyawadi garlic chutney is ready.

To make dhokli nu shaak:

  • In a cooker, heat 3 tbsp oil and add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, some curry leaves, and 2 dry red chilies. Sauté them.
  • Add 1-inch chopped ginger and 1 tsp chopped green chili. Sauté them.
  • Reduce the heat, add the garlic chutney, and sauté it.
  • Add ½ tsp turmeric powder, ½ tsp red chili powder, and 1 tsp coriander powder. Sauté the mixture.
  • Add ¾ cup water and salt. Bring it to a boil.
  • Turn off the heat and let the mixture cool down slightly.
  • Now, add 1 cup buttermilk and stir continuously. Cook the gravy on low-medium flame until the mixture starts to boil.
  • Once the mixture is boiling, add the dhokli pieces and mix well. Crush some dhokli pieces to thicken the gravy.
  • Cover the cooker and cook the sabzi for 5-7 minutes on low flame.
  • Finally, add ½ tsp garam masala, 1 tsp kasuri methi, and some coriander leaves. Mix well.
  • Your Kathiyawadi dhokli nu shaak is ready. Serve it with rotla or steamed rice.

Notes

  • Use equal proportions of gram flour (besan), buttermilk, and water.
  • Pressure cook the batter on high flame.
  • Spread the cooked mixture on a plate and roll it to check if it's properly cooked.
  • If the mixture is slightly liquid, cook it for an additional 2-3 minutes in a kadai.
  • Before adding buttermilk, turn off the heat and allow the mixture to cool down slightly.
  • Avoid adding buttermilk into hot boiling water to prevent curdling.
  • Add the dhokli to the mixture when it starts to boil.
  • Dhokli sabzi tastes great when it has a slightly spicy flavor and is served hot.
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