Gujarati Fansi Dhokli

Construct the Dhokli Dough: In a mixing bowl, combine the besan, ajwain, half the turmeric, half the red chilli powder, a portion of the oil, and salt. Add water incrementally to knead a firm dough. Roll into small, pebble-sized spheres and slightly flatten them. Set aside.

Heat the remaining oil in a wide pan or pressure cooker set over medium heat.

Drop in the mustard seeds and permit them to splutter fully. Follow with the asafoetida (hing) and finely chopped green chilli.

Incorporate the chopped french beans (fansi). Sauté vigorously for 2 minutes to blister the beans slightly.

2 min

Add the remaining turmeric, red chilli powder, coriander powder, and salt. Toss the beans thoroughly so they are evenly coated in the dry spices.

Pour the measured water into the pan and bring the liquid to an active, rolling boil.

Once boiling rapidly, delicately drop the prepared besan dhoklis into the broth. Crucial: Do not stir immediately, allowing the dhoklis a moment to set their shape without breaking.

Cover the pan and lower the heat to medium-low. Cook for 12-15 minutes, or 2 whistles in a pressure cooker. The dhoklis swell and cook through while the beans turn tender.

12–15 min

Remove the lid. The broth should be mostly absorbed, leaving a clinging masala base. Fold in the sugar and lemon juice with extreme care.

Garnish with freshly chopped coriander and serve immediately.