In a big bowl add whole wheat flour, 1.5 tsp oil, turmeric powder, red chilli powder, roasted cumin powder, salt and carom seeds. Mix well. Add water and knead into a soft dough. Apply oil and smoothen the dough. Cover and keep it aside.

Wash sukhi Tuvar (dry whole pigeon pea) in water for 3times and then soak it in water for 5 hours.

In a pressure pan add the soaked tuvar along with water and salt and cook on high heat for 7-8 whistles and 2-3 whistles on low heat. Let the pressure released by itself from cooker when it is cooling.

In a deep pot heat oil. When oil is heated add mustard seeds, cumin seeds. Let they crackle. Add asafoetida and curry leaves. Reduce heat.

Add spices turmeric powder, red chilli powder, coriander cumin seed powder. Saute them. Add water. Mix well. Add ginger garlic paste. Mix well and let the water boil.

In the meantime, make balls from the kneaded flour for dhokli. In the meantime, make balls from the kneaded flour for dhokli. Take the roti to a plate and cut it into squares or diamond. The dhokli are ready. Dust them with flour and keep in a plate so that do not stick with each other. Similarly, make 7 more rotis and cut dhokli out of it.

Once the water start to boil, add the prepared dhokli one by one. Let them cook in boiling water for 7-8 minutes or until they start floating on top.

Add the cooked tuvar along with the water. Simmer on medium heat till the dhoklis become soft and the spices are nicely absorbed. Add lemon juice and mix well. Add chopped coriander and mix well. The dhokli is ready to serve.

Garnish with coriander and serve it hot as a single dish or serve with bhakri, thepla or rice. (tip: I knead extra dhokli lot and make thepla from it and serve it along with prepared dhokli).