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30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups bajri flour course ground (like coarse semolina)
  • 2 teaspoons ajwain/carom seeds
  • 2 teaspoons til/sesame seeds
  • 2 teaspoons turmeric powder
  • 4-5 tablespoons coriander chopped
  • salt to taste
  • For the Lilva curry
  • 1 kg papri lilva/beans of surti broad-bean pods
  • 5 tablespoons groundnut oil
  • 2 teaspoons carom seeds
  • 1/2 teaspoon asafetida
  • 3 teaspoons red chili powder
  • 2 teaspoon turmeric powder
  • 3-4 small ambodiya/dried mango slices or lemon juice
  • 1/2 cup coriander chopped
  • 3 cups water
  • salt to taste

Method
 

  1. Take a wide mixing bowl to knead the Dhokli dough.
  2. Add the bajri flour and rest of the ingredients listed for Dhokli to the flour.
  3. Add little water at a time and knead well to bind to a semi-stiff dough.
  4. Let it rest for a while and divide the dough into sambar onion sized dough balls.
  5. Roll the ball well, flatten it a bit by pressing between palms and make a thumb impression in the center.
  6. The thumb indent will hold the curry well.
  7. Once the Dhokli are shaped, proceed to make the Lilva curry.
  8. Place a large heavy bottom karahi/sauce pan on flame.
  9. Add oil, once the oil heats up add carom seeds, asafetida and chili powder.
  10. Once you add the chili powder immediately add 3 cups of water.
  11. After the water comes to a boil add all the papri lilva, turmeric powder and salt.
  12. Ideally we should be covering it but if the beans or any greens are covered they tend to loose their color. So allow the papri lilva to cook without cover till almost done.
  13. Add ambodiya/dry mango slices and the dhokli, one at a time.
  14. The Dhokli will take 7-8 minutes to cook.
  15. Once it has cooked add the chopped coriander.
  16. Turn off the flame and serve immediately.

Notes

If during the cook, you are required to add water to prevent the curry from drying out add hot water.