1 cup luke-warm water
2 tbsp yogurt
4 oz (1 cup) gram flour, besan
1/2 tsp each, garlic paste, red chili powder, haldi powder
2-3 tbsp finely desiccated (shredded) coconut
salt to taste.
5-6 tbsp oil
1tsp mustard seeds
1/2 tsp each kolongy (onion seeds), cumin seeds , few curry pata
1tsp each, coriander powder, cumin powder, chat masala, red chili powder, paprika .
a pinch of haldi powder
1/2 tsp garlic paste
2 tbsp tomato-paste
1 tbsp concentrated tamarind (imli paste)
4 tbsp yogurt
2-3 tbsp water, or as need
2 tbsp crushed fried onion (lal piaz)
3-4 tbsp desiccated (shredded) coconut.
Mix all the ingredients of dhokri,then pour mixture into greased or oil-sprayed heat
proof thalis. Sprinkle with red chili powder and chopped cilantro. When water is fully boiled, place
the thali on the trivet, cover and cook for 12-15 minutes, or until the dhokri is soft and spongy.
Remove thali from the trivet, and set aside to cool. Cut into 'diamond-shaped' or 'square-shaped' pieces. Remove from the dish and set
aside. (If found too thick, cut each piece diagonally into two).
Heat over medium flame, oil in a pan; Add mustard, kolongy, cumin, curry pata to the
oil and fry until seeds start cracking. Immediately add dhania powder, jeera powder, chatmasala, chili
powder, paprika, haldi powder and fry for 10-15 seconds. Add garlic, tomato paste, imli and fry
further for a minute or minute and half. Add water to the yogurt and whisk to make a thick liquid. Add
fried onion and mix well. Add the dahi mixture to the frying pan and fry for 2-3 minutes. Stir in coconut;
toss well to coat and simmer for a minute. Remove from the heat and pour over dhokri. With a wooden flat
handed spoon, mix well.
You may serve this dish as an independent dish with 'parata', orwith 'chapati', or with 'plain-rice' or with