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Rasiya dhokli
Wheat diamonds in tomato buttermilk
રસિયા ઢોકળી: spiced wheat and gram-flour diamonds simmered in a thin, garlicky tomato and buttermilk rasa
Rasiya dhokli is what Kathiawadi cooks in Rajkot and Gondal make on an evening when there are no vegetables in the basket: a quick dough of wheat and gram flour with chilli and ajwain is rolled, cut into diamonds and simmered in a thin, tangy rasa of tomatoes, sour buttermilk and plenty of garlic and red chilli. The dhokli soak up the sauce and turn soft and silky, and the whole thing is eaten from a bowl like a spicy, soupy one-pot supper. The common mistake is adding the buttermilk to a boiling pot, which splits it; temper it with some of the hot rasa first and keep the heat low. Chef's tip: let the finished dish rest for 5 minutes off the heat; the dhokli thicken the rasa to just the right consistency.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dhokli
- 5 ½ oz whole-wheat flour (atta)
- 1 ¾ oz besan (gram flour)
- 1 tsp red chilli powder
- ¼ tsp ground turmeric
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- 1 tbsp groundnut oil
- ½ cup waterroughly
For the rasa
- 2 tbsp groundnut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ¼ tsp asafoetida (hing)
- 8 garlic clovescrushed
- 3 ripe tomatoesfinely chopped
- ½ tsp ground turmeric
- 1 tbsp jaggerygrated
- 1 ¾ cups sour buttermilk (chaas)or 150 g sour yogurt whisked with 250 ml water
- 1 ¼ cups water
- 1 tsp salt
- 3 tbsp fresh corianderchopped
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Method
0/7 doneStep 1: Mix 5 ½ oz whole-wheat flour (atta), 1 ¾ oz besan (gram flour), 1 tsp red chilli powder, ¼ tsp ground turmeric, ½ tsp ajwain (carom seeds), ½ tsp salt and 1 tbsp groundnut oil, then add ½ cup water gradually to make a firm, smooth dough like chapati dough. Rest 10 minutes.
6 minStep 2: Divide in two and roll each piece into a thin 2 mm sheet. Cut into 3 cm diamonds with a knife and spread them on a plate so they don't stick.
8 minStep 3: Heat 2 tbsp groundnut oil in a wide pan, add 1 tsp black mustard seeds and 1 tsp cumin seeds and let them crackle, then add ¼ tsp asafoetida (hing) and 8 garlic cloves and fry for 1 minute until golden.
2 minStep 4: Add 3 ripe tomatoes, 2 tsp Kashmiri red chilli powder, ½ tsp ground turmeric, 1 tsp dhana-jiru (ground coriander-cumin) and 1 tsp salt and cook for 6–7 minutes until the tomatoes collapse and oil glistens at the edges.
7 minStep 5: Add 1 ¼ cups water and 1 tbsp jaggery and bring to the boil. Drop in the dhokli a few at a time, stirring, and simmer for 8 minutes until they turn translucent at the edges and are cooked through.
9 minStep 6: Turn the heat to low. Whisk a ladle of hot rasa into 1 ¾ cups sour buttermilk (chaas), then pour it into the pan and heat gently for 2–3 minutes without boiling.
3 minStep 7: Rest 5 minutes off the heat, scatter with 3 tbsp fresh coriander and serve hot in bowls.
5 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 11 g
- Carbs
- 45 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rasiya dhokli take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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