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Cook Time 30 minutes
Ingredients Method

Ingredients
  

  • For the Dhokli
  • 1 cup besan/chickpea flour
  • 2 cups chash/ buttermilk 1 cup water+ 1 cup yogurt mixed together
  • 1 teaspoon haldi/turmeric powder
  • salt to taste
  • For the Gravy
  • 1/2 to 3/4 cup yogurt
  • 2 cups water
  • 1 large onion chopped
  • 2 tablespoons minced garlic
  • 1 spring curry leaves
  • 2-3 dried red chillies
  • 1/4 teaspoon asafetida
  • 1 teaspoon rai/mustard seeds
  • 1/2 teaspoon jeera/cumin seeds
  • 1 teaspoon haldi/turmeric powder
  • 2 teaspoons mirchi/chili powder
  • 2 teaspoons dhanajiru/coriander and cumin seeds powder
  • 2 tablespoons oil can be reduced to preferance
  • salt to taste
  • 1/4 cup chopped coriander + more to garnish

Method
 

  1. In a large heavy bottom or non stick pan mix all the ingredients of the Dhokli batter to a smooth mix.
  2. Grease a 8 inch thali/pan.
  3. Place the pan on medium flame and continue to stir as the mix cooks.
  4. In about 5-7 minutes the mixture will start thickening up.
  5. Continue to cook and till the mixture leaves sides.
  6. Immediately transfer the mix to the greased thali/pan and spread evenly.
  7. Let it cool down a bit, cut into squares of desires size.
  8. While the Dhokli is cooling prepare the yogurt curry by,
  9. Mixing 1/2 cup yogurt to 2 cups water.
  10. Place a medium wok/karahi on medium flame.
  11. Add oil and once it heats up add the mustard, cumin, hing, whole red chillies, curry leaves and as the mustard begins to splutter add the chopped onions. Mix well.
  12. Once the onion changes color, add the garlic and saute.
  13. Add 1/4 cup yogurt and give it a rough mix. You do not want to make it a smooth mix, let it be granular.
  14. Add all the spices, cook for 30 seconds add the yogurt and water mixture.
  15. As the curry comes to a boil, as the dokli pieces and chopped coriander.
  16. Cook for few minutes.
  17. Garnish the Dhokli nu Shaak with some more coriander.
  18. Serve it hot with Rotla or Bhakhri or flat bread of your choice.