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