Once you have paid your respects and exchanged pleasantries with Dal Dhokli, the reigning queen of our Dhokli family, there is an entire tribe of Dhokli eager to amaze and charm you with their complex flavours, textures, pairings and profiles. Yes, there is so much more to our humble Dhokli (Gujarati take on pasta) than the eve popular Dal Dhokli. The combinations are endless both for making the Dhokli dough as well as the sauce/broth that carries the dhokli. It can be a flavoured broth, buttermilk kadhi, stewed vegetables, pulses or cereals…. their is an endless list with which we pair our Dhoklis. The Potli Dhoklis and Padika Dhoklis, meaning Dhoklis that are either stuffed or layered add another dimension to this fabled delicacy.
The role of Vadi/Badi/sun-dried lentil dumplings has always been significant on our weekly menus. Just as we have Vadi made with a variety of grains, we also have Dhokli made with numerous flour combinations. Vadi and Dhokli have always been our friends in need. Their ease and warmth rescues and comforts us when the dil bichara is yearning for that familiar hug. Hence, you see Dal Dhokli as a reoccurring weekend meal in most Gujarati households. It is a meal that lullabies you to that Sunday nap!!
These pastel green rice dhokli ( I chose to shape as gnocchis) here takes the steamed rice dough/Khichu to next level. The rice flour is cooked in boiling water that has been spiked up with pureed coriander, green chillies and ginger. Once cooked, you knead it well and shape it in petit dhokli shapes you prefer. The Dhokli are then immersed and further cooked in a simmering stew of Aloo+Matar!! A dollop of ghee and sprinkle of methiyo masala!! A one-pot wholesome meal !! Siesta! Bliss !!
Khichiya Dhokli - Rice Dhokli in Potato and Peas Stew
Ingredients
- 8-10 baby potatoes, washed, peeled
- 1 cup peas, shelled
- 1/2 cup tomatoes, chopped
- 1/2 teaspoon rai/mustard seeds
- 1 inch piece of ginger, minced
- 2 green chilies, minced
- 2-3 cloves of garlic, minced
- 1 teaspoon hadli/turmeric powder
- 1/4 teaspoon hing/asafoetida
- 1/2 teaspoon marchu powder/ red chili powder
- 1 teaspoon dhana-jeeru / cumin and coriander seeds powder
- 2-3 tablespoons oil
- salt to taste
- 2-3 tablespoons Fresh coriander, finely chopped
- for the Dhokli
- 1 cup rice flour
- 2 green chilies, roughly chopped
- 1/2 cup coriander leaves
- 1/2 teaspoon cumin seeds
- 1 tablespoon oil
- salt to taste
Instructions
To prepare the khichiya dhokli:
Make a paste of green chillies and coriander.
In a large heavy bottom saucepan add 2 cups of water.
Add the green chilies and coriander paste, cumin seeds, oil, salt.
Add the flour and mix to make a runny batter.
Place the saucepan on medium heat and cook the batter till it turns into a thick dough that leaves the sides of the pan.
Keep the flame low and stir continuously.
Once the rice dough (khichu) is ready transfer the dough to a plate and knead well.
It will be a little hot, so take care but continue to knead till the dough has soften well.
Shape the dough into dhokli. Small balls, with indentations in center, flat discs or gnocchis as I have done.
Oil and keep aside.
To make the stew:
Place a large, deep wok or kadai on a medium flame.
Once the wok is hot add the oil, mustard seeds, hing and minced ginger+chillies+garlic. Fry them for a short while 30-40 seconds.
Add the chopped tomatoes. Cook till they are mushy. Midway add turmeric powder, red chilli powder, coriander and cumin powder and cook for couple of minutes.
Add the baby potatoes and green peans. Fry for 5-6 minutes. Add the salt.
Cover with water and cook till almost done.
Just when the potatoes are almost done, add the shaped dhokli.
Add a little hot water if you fill the stew needs water.
Continue to cook until the potatoes are completely cooked and so has the dhokli.
The Dhokli will be a little fragile as they are gluten free hence, do not stir a lot.
The stew will have to be like a Ragda/thick and runny and not dry.
Once done serve hot with dollop of ghee and garnished with finely chopped coriander.
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