Rajasthani Chawle Wale Dhokle Recipe
A delightful and unique twist on traditional dhokla, the Rajasthani Chawle Wale Dhokle brings together the robust flavors of black-eyed beans and the aromatic touch of garlic, green chilies, and coriander. This Rajasthani delicacy is perfect for a weeknight dinner, served alongside a refreshing Kachumber Salad for a complete meal. A savory and soft dish, these dhoklas are easy to prepare with the addition of maize flour, which gives them a deliciously dense texture that complements the spiced black-eyed beans.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 15 cloves |
| Green Chilies | 6 |
| Coriander Leaves (finely chopped) | 6 sprigs |
| Makki Ka Atta (Yellow Corn Meal Flour) | 2 cups |
| Baking Soda | 1 teaspoon |
| Salt | As required |
| Water | As required |
| Black-Eyed Beans (Lobia) | 1/2 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
Instructions
Step 1: Prepare the Black-Eyed Beans
- In a pressure cooker, add 1/2 cup of black-eyed beans along with 3 cups of water.
- Stir in 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and salt to taste.
- Cook the beans on medium heat until the cooker releases 3 to 4 whistles. Afterward, allow the cooker to release pressure naturally.
Step 2: Prepare the Garlic, Green Chili, and Coriander Paste
- In a mortar and pestle, crush together 15 cloves of garlic, 6 green chilies, and 6 sprigs of finely chopped coriander leaves to form a coarse paste.
Step 3: Make the Dhokla Mixture
- In a mixing bowl, combine 2 cups of makki ka atta (yellow cornmeal flour) with 1 teaspoon baking soda and salt to taste.
- Add half of the garlic, green chili, and coriander paste to the mixture.
- Gradually knead the dough with water until the dough becomes soft and smooth.
Step 4: Assemble and Steam the Dhoklas
- Once the pressure cooker is ready, open it and add the remaining garlic, green chili, and coriander mixture to the cooked black-eyed beans. Stir well to combine.
- Shape the prepared dough into small, round dhokla pieces, similar to South Indian wadas.
- Add some water to the bottom of a large cooker or steamer and bring it to a boil.
- Carefully place the uncooked dhoklas into the boiling water. Do not close the lid; simply cover it lightly.
- Steam the dhoklas for 40 to 45 minutes on low flame.
Step 5: Check and Serve
- To check if the dhoklas are cooked, insert a fork into one of them. If it comes out clean, they are ready.
- Once cooked, remove the dhoklas and garnish with fresh coriander leaves.
- Drizzle hot ghee over the dhoklas for added richness and flavor.
Serving Suggestion
Serve the Rajasthani Chawle Wale Dhokle hot, ideally with a side of Kachumber Salad for a complete and satisfying dinner. This dish is perfect for those who enjoy traditional Rajasthani flavors with a delightful twist!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 250 mg |
| Potassium | 350 mg |
Recipe Notes:
- Makki Ka Atta (yellow cornmeal flour) gives this dhokla its unique flavor and texture, setting it apart from the typical rice-based dhoklas.
- Adjust the level of green chilies to your heat preference.
- For a more authentic experience, use ghee for the final garnish, but you can substitute with oil if preferred.
- This recipe is naturally vegetarian and can be served as a snack or a part of a larger meal.
