In a pan heat 1 tbsp oil. Add 2 cups water to it and add 1/2 tsp turmeric and 1 tsp red chilli powderand salt. When water comes to a boil, add besan to it and mix continuously with a whisk to avoid lumps.

Cook it and stir it continuously. As the mixture begins to leave the pan, transfer it to a greased plate. Spread it evenly and let it cool.

After it cools down, cut into pieces. Heat 2-3 tbsp oil to pan. Add jeera, dry red chilli and bay leaf.

Also add ginger garlic paste, onion, chopped green chilli, curry leaves, asafoetida and saute it for couple of minutes. Add turmeric, red chilli powder, garam masala and 1 tbsp chopped coriander.

Now add tomato puree and saute. Add buttermilk, salt, and let it come to a boil. Here you can also add half water or only water.

Add the Dhokli pieces to the gravy and let it cook for 8, 10 mins or till Dhokli is merged nicely with gravy.

Garnish with chopped coriander and enjoy with rotis or bajri rotlas along with chas, papad and onion - tomato salad.