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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Bajri flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons besan/chickpea flour
  • 1 teaspoon mirchi/red chili powder
  • 1 teaspoon Dhana Jeeru/ Coriander-Cumin powder
  • 1 teaspoon haldi/turmeric
  • 1 tablespoon oil
  • Salt to taste
  • 1/4 c + 2tbs water to knead the dough
  • For the rasa/broth
  • 7-8 cups water more hot water to be added if required
  • 2 tablespoons oil
  • 2 tablespoons fresh methi leaves chopped
  • 1 teaspoon ajwain/carom seeds
  • 1/2 teaspoon haldi/turmeric powder
  • 1/2 teaspoon Hing/asafoetida
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons red chili powder mix of one for colour and other for heat
  • 2 teaspoons Dhana jeeru
  • Salt to taste

Method
 

  1. In a large bowl, bring all the ingredients of dough together and knead into semi soft dough.
  2. Let the Dough rest for 10 minutes while you work on the Rasa.
  3. Once the dough is rested, knead for another minute and shape them into thin logs.
  4. Cut the log into 10-15g pieces. Press each piece between your palms and shape them into discs.
  5. Each disc with a diameter of 1.5 inch.
  6. For the Rasa,
  7. Heat a kadai. Keep the flame on medium high
  8. Add the oil.
  9. When the oil is hot, add mustard seeds, ajwain, hing and Hadi.
  10. Add chopped methi leaves and cook for a minute.
  11. Add all the water and let it boil for 4-5 minutes. Add the red chili powder, salt and dhana jeeru. When the water is on a rolling boil, add the Dhokli, few pieces at a time.
  12. Reduce the flame to medium and cook for 10-15 minutes.
  13. The cooking time depends on thickness of Dhokli. Thinner Dhokli cooks in about 12-13 mins.
  14. The water should be reduced to half at this point. If the Dhokli is cooked, switch off the gas and let it rest for two minutes.
  15. At first Rasa looks thin but it will start to thicken soon.
  16. Add chopped coriaander and serve the Dhokli warm.
  17. A drizzle of peanut oil/ghee tastes very good on top!

Notes

Pinky has not but I have added 2 tablespoons of sesame to the recipe. 1 tablespoon into the dough and 1 to the broth when mustard and ajwain are added.