Kathiawadi Dhokli Nu Shaak: A Spicy Delight from Gujarat
Kathiawadi cuisine, known for its bold, spicy, and tangy flavors, brings you a dish that’s both hearty and full of zest: Kathiawadi Dhokli Nu Shaak. This beloved recipe from the Kathiawad region combines besan (gram flour) cakes—known as dhokli—with a tangy, spicy buttermilk gravy, creating an irresistible marriage of flavors. The dish is perfect for a comforting lunch and is sure to please anyone who enjoys a combination of savory spices, tanginess, and hearty textures.
The beauty of Kathiawadi Dhokli Nu Shaak lies in its simplicity, with ingredients that are staples in many Gujarati kitchens. The gram flour cakes are steamed to perfection and then simmered in a rich curry made with buttermilk and a blend of aromatic spices. This dish offers the perfect balance of spice, tang, and savory depth.
Ingredients for Kathiawadi Dhokli Nu Shaak
| Ingredient | Quantity |
|---|---|
| For Dhokli | |
| Gram flour (besan) | 1 cup |
| Salt | To taste |
| Turmeric powder (Haldi) | A pinch |
| Red Chilli powder | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Water | 1-1/2 cups |
| For Curry | |
| Oil | 1 tablespoon |
| Curry leaves | A few |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Garam masala powder | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Buttermilk | 1 cup |
| Coriander (Dhania) Leaves | For garnish |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | ~32g |
| Protein | ~6g |
| Fat | ~10g |
| Fiber | ~3g |
| Sodium | ~400mg |
(Note: Nutritional values are estimates based on typical ingredients and serving sizes.)
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Instructions for Making Kathiawadi Dhokli Nu Shaak
-
Prepare the Dhokli:
- Begin by preparing the dhokli (gram flour cakes). In a large mixing bowl, combine gram flour (besan), salt, red chilli powder, turmeric powder, and ajwain (carom seeds). Mix well.
- Gradually add water to the mixture, stirring until a smooth batter forms. The consistency should be thick enough to hold its shape but not too dry.
- Grease a dhokla plate or a shallow steaming tray with a little oil.
- Pour the dhokli batter into the greased plate and smooth it out evenly. Steam the batter in a steamer or a large pot with a steaming rack for about 10 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Once steamed, remove from the steamer and allow the dhokli to cool completely. Once cooled, cut the dhokli into small square or diamond-shaped pieces. Set them aside.
-
Prepare the Curry:
- In a heavy-bottomed pan, heat oil over medium flame. Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds (jeera), asafoetida (hing), and curry leaves. Sauté for about a minute until the spices release their aroma.
- Add buttermilk, salt, red chilli powder, and garam masala powder to the pan. Stir well and let the mixture come to a simmer. Allow the curry to cook on low heat for about 2-3 minutes until it starts bubbling.
-
Combine Dhokli with Curry:
- Add the diced dhokli pieces to the simmering curry. Stir gently, ensuring the dhokli pieces are fully immersed in the curry. Let the curry boil for another 3-4 minutes so the flavors can meld together.
-
Garnish and Serve:
- Turn off the heat and garnish with fresh coriander (dhania) leaves.
- Kathiawadi Dhokli Nu Shaak is ready to serve!
Serving Suggestions
Serve this delightful Kathiawadi Dhokli Nu Shaak with traditional Phulka (soft roti), and pair it with a simple Aloo Bhindi Ki Sabzi (Potato and Okra Curry) and a cooling Cucumber Green Chilli Raita for a wholesome, flavorful lunch. The tangy buttermilk curry complements the mild roti and vibrant sabzi perfectly, creating a balanced meal full of aromatic spices and comforting textures.
Cooking Tips and Variations:
-
Dhokli Texture: If you prefer a softer texture for your dhokli, add a little extra water to the batter while mixing, and ensure not to over-steam them. Alternatively, for a firmer texture, reduce the water content slightly.
-
Spice Levels: Adjust the amount of red chilli powder according to your preference. For a more mellow flavor, reduce the spice levels, or for a punchier taste, add more red chilli powder.
-
Vegan Option: To make this recipe vegan, replace buttermilk with a plant-based alternative, such as coconut milk or vegan buttermilk (made by mixing non-dairy milk with lemon juice).
-
Add Protein: For added protein, you can also include a handful of tofu or chickpeas in the curry to make the dish heartier.
Why You’ll Love Kathiawadi Dhokli Nu Shaak
Kathiawadi Dhokli Nu Shaak offers the perfect balance of textures and flavors. The gram flour cakes are soft and savory, while the curry is tangy, spicy, and aromatic with the goodness of buttermilk and garam masala. This dish is a wonderful representation of the rich culinary heritage of Gujarat and is perfect for those who enjoy bold, flavorful, and comforting vegetarian dishes.
Enjoy the warm, tangy, and spicy goodness of Kathiawadi Dhokli Nu Shaak at your next lunch gathering or family meal. It’s easy to prepare and will undoubtedly become a favorite in your recipe collection.
