Dhokli nu shake

Name: Dhokli nu shake
Total time: 3600 s
Yield: 2 person
Cuisine: Indian
Ingredients: 1 cup besan; 2 1/2 cups water; 1/2 tsp red chilli powder; 2 tbsp oil; Pinch hing; 1/2 tsp mustard seeds

Nimisha Lakhani @cook_26206944

The Saurashtra region of Gujarat is popular for its Kathiawadi Cuisine.This cuisine is

prominent in the cities like Rajkot, Jamnagar, Junagadh, Bhavnagar, Surendranagar and Porbandar. The food here is spicy and oily

The Saurashtra region of Gujarat is popular for its Kathiawadi Cuisine.This cuisine is

prominent in the cities like Rajkot, Jamnagar, Junagadh, Bhavnagar, Surendranagar and Porbandar. The food here is spicy and oily

Nimisha Lakhani @cook_26206944

The Saurashtra region of Gujarat is popular for its Kathiawadi Cuisine.This cuisine is

prominent in the cities like Rajkot, Jamnagar, Junagadh, Bhavnagar, Surendranagar and Porbandar. The food here is spicy and oily

The Saurashtra region of Gujarat is popular for its Kathiawadi Cuisine.This cuisine is

prominent in the cities like Rajkot, Jamnagar, Junagadh, Bhavnagar, Surendranagar and Porbandar. The food here is spicy and oily

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Ingredients

1 hour

2 person

1 cupbesan
2 1/2 cups water
1/2 tsp red chilli powder
Gravy Tempering
2 tbsp oil
Pinch hing
1/2 tsp mustard seeds

Saved

Steps

1 hour

1

Mix everything and blend to a smooth consistency.
2

Place it in a pan and start cooking on slow heat stirring constantly.
3

Increase the heat and cook till a lump is formed.
4

Pour into a greased tray.
Let cool.
Cut into squares.
Keep aside.
5

Heat a pan.
Add oil.
Add tempering ingredients in the order mentioned.
6

Immediately add water.
Add spices and salt.
7

Let the water cook and the flavors infuse.
Add the sour buttermilk and dhokli squares.
Let cook for another 5-7 minutes.
8

The consistency of the gravy is medium, the dhokli absorbs the gravy after cooling so normally it is served right away.
9

Gujrati family’s always use a little extra oil in this curry, you could cut it down but since there is no oil in dhokli it can be made into a low cal version, though The taste of this oily version. Is mind blowing.
Best served with roti / rotlas.