Over the years, theroute2roots has documented a broad spectrum of Dal-Dhokli/dhokli recipes. The regular dal dhokli, gavar dhokli, etc, are just the tip of the iceberg. Dive a little deeper, and you will be amazed at the plethora of dal-dhokli combinations enjoyed across the regions of Gujarat. And once you begin to enjoy the more complex flavors and textures of dhoklis made with various cereal grains, the wheat-flour dhokli comes across as a plain Jane. I feel the Dhoklis made with rice, chana, or millet flours are full of oomph. On our recent travel, Paulomee and I were discussing makai/maize when she remembered the Makai dhokli her neighbor Binaben had fed her once. Makai ni Dhokli sounded new and exciting, so a quick call to Binaben for the recipe, and we were all set to cook it next.
“I belong to Panchmahal district, where white maize is the staple cereal grain. We are Jains, Dhokli and Kathol/pulses are integral to our diet. Choli ma Makai ni Dhokli is my way of combining these two food groups. The desi makai variety from our native is matchless and our regional cuisine celebrates it like no other. I make this Dhokli without onion-garlic, but you can add it to suit your taste,” Binaben shared about the origins of this recipe.
Desi Lal choli, or the small red lobia, look like infantsized rajma; it is the pulse that gives us the easily digestible’ chola ni dal’ for the vadis, dhokla, pudla, or Vadas of our cuisine. In Binaben’s recipe, the lal choli and makai team up brilliantly. I was surprised at the pillowy softness of makai dhoklis. I am not a Dhokli or pasta fan, yet I reached out for multiple helpings of makai dhoklis. They turned out to be so good. The recipe is very straightforward, but unlike the usual cooking dhokli in the simmering dal here, they are cooked separately, like pasta, and added to the choli curry and simmered a little longer.
Choli ma Makai ni Dhokli
Maize flour Dhoklis stewed in red cowpea beans curry
Ingredients
- 1 cup chaoli beans
- 1.5 tablespoon oil, peanut preferred
- 1/2 teaspoon rai/mustard seeds
- 1/4 teaspoon hing/asafoetida
- 1 small onion, finely chopped
- 2 tablespoons minced ginger+green cilli+garlic cloves
- 1 small tomato, finely chopped
- 1/2 teaspoon haldar/turmeric
- 2 teaspoons dhana-jeeru/coriander and cumin powder
- 1 teaspoon lal marchu/red chilli powder
- Salt to taste
- Finely chopped coriander
- For the dhokli
- 1 cup makai flour
- 1 tablespoon green chillies + garlic minced
- 1/4 teaspoon ajwain seeds
- Salt to taste
- 1 teaspoon oil
- Water to knead a pliable dough
Instructions
For the beans curry:
Rinse and soak the choli beans overnight or for 6-7 hours.
Discard the soaking liquid. Top the beans with water.
Pressure cook the soaked beans for two to three whistles. Turn off the flame and allow the pressure to subside.
Heat oil in a large heavy, bottomed saucepan.
Add rai; after it splutters, add the hing.
Now add the chopped onion and saute for a couple of minutes. Add the minced ginger, chili, and garlic. Saute until the onions turn translucent. Add the tomato and saute until oil separates. Spoon in the masalas and cook them for a couple of minutes until nice and fragrant.
Ladle in the cooked beans and their cooking water. Mix it all well. Add water to make some extra liquid to take in the Dhokli. The mix has to be on the brothy side. Season to taste. Keep the flame on low and allow the beans to simmer.
To Make the Dhokli:
Fill a deep saucepan with water and put it on the stove. Bring it to a boil.
Meanwhile, measure the maize flour in a large mixing plate or bowl. Add the minced mix, salt, and oil. Mix it all well. Gradually add water to knead the flour into a soft, pliable dough. Knead very well. For at least 5-7 minutes.
Divide the dough into small lime-sized balls. Round them into smooth finished dough balls and, using your thumb, dent them in the center to make a thumb impression on the top. Be very gentle with the dhokli.
The water should be boiling by now. Add salt and tip in the Dhoklis, one at a time. If your saucepan isn't large enough, work in batches. The dhoklis will swim to the top as they cook. Carry on for a couple of minutes, scoop them, and add them to the simmering beans curry.
The Chaoli ma Makai ni Dhokli should look like one homogenous mix, with no watery top or dhoklis swimming in the rasa.
Garnish with coriander and serve hot with the accompaniments of your choice.
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