Gujarati Rajwadi Dhokli Nu Shaak

Mix the gram flour with a pinch each of turmeric and red chilli powder, salt and a splash of oil. Knead it into a stiff dough with as little water as possible. Roll it into an even, thick disc and cut it into diamonds.

In a separate vessel, vigorously whisk the thick curd together with the rich cashew paste, the remaining turmeric, red chilli powder, and water until an impeccably smooth emulsion is formed.

Heat oil in a wide, heavy-bottomed pan. Introduce the cumin seeds and allow them to crackle vibrantly. Follow immediately with the asafoetida, freshly grated ginger, and chopped green chillies.

Add the finely chopped tomatoes and sauté relentlessly until they surrender their structure entirely, becoming a soft, flavorful mash.

Lower the heat significantly and pour in the luxurious curd-cashew mixture in a slow, steady stream. Stir continuously without pause until the gravy comes to a gentle, rolling boil.

Drop the raw gram flour dhokli pieces directly into the boiling royal gravy. Season perfectly with salt. Secure the lid and simmer gracefully for 10-12 minutes until the dhoklis are thoroughly cooked through and effortlessly float to the surface.

10–12 min

Extinguish the heat, garnish with a flourish of fresh coriander, and mandate a 5-minute resting period before presenting this traditional masterpiece.