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Cook Time 35 minutes
Soaking time 8 hours
Ingredients Method

Ingredients
  

For the Tuver Na Thotha
  • ¾ cup dried tuver/pigeon peas
  • 1 medium onion pureed
  • 2 medium tomatoes pureed
  • 4 cloves garlic paste
  • 2 teaspoons ginger-chili paste
  • ½ teaspoon turmeric powder
  • 2 teaspoons dhana-jeera powder/coriander and cumin powder
  • 1 teaspoon red chili powder
  • ½ teaspoon rai/ mustard seeds
  • a pinch of hing/ asafetida
  • 1 tablespoon oil
  • salt to taste
For the Dhokli
  • ¾ cup whole wheat flour/atta
  • 2 tablespoons besan
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • a pinch of ajwain/carom seeds
  • a pinch of sesame seeds
  • salt to taste
  • 1 tablespoon oil
  • water to knead the dough

Method
 

  1. Begin by washing and soaking the tuver for 7-8 hours or overnight.
Dhokli Dough
  1. In a large bowl or parat, mix all the ingredients except water listed under the Dhokli ingredients and knead to a semi-stiff dough. The dough should to be neither too hard nor too soft.
  2. Cover the dough and give it a rest for 10-15 minutes.
To Cook Tuver Na Thota
  1. Drain the soaked tuver and transfer it to a pressure cooker add 2 cups of water and cook for 2 whistles. Turn off the flame and allow the pressure to escape before opening the cooker.
  2. Simultaneously, in a Kadai heat the oil.
  3. Once the oil is hot add rai, hing and pureed onion. Cook for a minute and add ginger+chili+garlic paste. Cook for another minute and add the pureed tomatoes.
  4. Cook the mixture until you find it releasing the oil. Should take around 5 minutes.
  5. Now add the turmeric, chili, coriander-cumin powder and salt. Cook the masala for a minute and add the cooked tuver along with the water it was cooked in.
  6. Give it a good mix and turn the flame to a medium. The mixture should come to a boil as you begin to add the dhokli so they begin to cook immediately.
  7. So by the time you finish rolling the Dhokli the Tuver Na Thotha mixture should come to a boil.
  8. Now divide the Dhokli dough into golf ball sized portions.
  9. Begin to roll the Dhokli, if you need take some flour to aid the rolling process. Roll each portion into 8” or 9” roti and cut it into multiple squares or diamonds with the help of pizza cutter or knife. These small squares are called dhokli. You may also shape them into desired shapes.
  10. As you finish cutting the dhokli , drop the Dhokli into the boiling tuver mixture and once all the dhokli are dropped give it a gentle mix , add a cup or so of more water and transfer it to the pressure cooker. Pressure cook the tuver thotha+dhokli for 2 whistles and turn of the flame.
  11. After the pressure has released open and check the consistency. The mixture has to be thick and creamy. The addition of dhokli will make the mixture creamy. If it is very thick add a little more water and adjust the consistency.
  12. Serve the Tuver Na Thotha piping hot with a drizzle of peanut or sesame seed oil.
  13. We first eat them as they are and later have it with some short-grained rice.
  14. At the end of the cook we also like to add some methia masala (gujarati achar masala). If you have it handy add it or skip the step. The Tuver Na Thotha taste just as good with out it ……