29 September, 2022

Wheat dumplings/dhokli in sambar/curd curry|

ಹುಳಿ ಮತ್ತು ಮಜ್ಜಿಗೆ ಹುಳಿಯಲ್ಲಿ ಉಕ್ಕರಿಸಿದ ಗೋಧಿ ಧೋಕ್ಲಿ |

This is a fusion cuisine. I have mixed two dishes, one from Gujarat/Rajasthan and one more from our own Karnataka and created a different kind of one pot meal

Recently I discovered a kind of new one pot meal, but which is actually not any new thing/dish in fact. Confused ? lol… wait will explain it correctly

Long ago, that is I think in 2018 I have published a Gujarat and Rajasthan traditional dish recipe called Gwar dhokli (You can check the recipe here) And time and again I make this dish at home since then.

So, of late I have modified this recipe further by making it more simple. Its like, I just add the cooked wheat flour dumpling/dhokli to any kind of huli (sambar), Kootu (mixed vegetable sambar), majjige huli (curd curry) etc.

This is a kind of one pot meal, which you can make for dinner or some lazy days on which actually you don’t like to cook in detail or you are in a hurry or when don’t want to make chapati and subji/curry/Palya separately or also when you crave for it or may be when you are left with previous day’s huli/sambar. Its just simple to make and yummy to relish

Ingredients : measuring cup used – 200 ml

For dhokli/dumpling :

Whole wheat flour – 1/2 cup
Carom seeds/Ajwain – 1/2 tsp
Red chili powder Kashmiri) – 1/4 tsp
Salt – 1/8 tsp
You can also add any grated vegetable like

Others :

Water – 1 litre
Huli or Kootu or majjige huli (curd curry) – 1 big bowl (actually use as per your requirement)

For tempering :

Ghee – 1/2 tbsp
Sesame seeds – 1 tsp
Groundnut – 1/4 cup
Curry leaves – 1 sprig

PROCEDURE :

Gather all the ingredients listed below the heading “for dhokli/dumpling” in Parath, add sufficient water and knead into a soft dough

Divide into two portions and roll one by one by dusting with flour, then cut into an inch size pieces using knife

Boil 1 litre of water and when the water is boiling rapidly, add all the dumplings/dhokli slowly into it and let it boil further until cooked completely ie for 10 to 12 minutes approximately, keep stirring slowly in between

Meanwhile heat whatever curry you are using in another vessel, add these cooked dumplings into that curry and boil further for a minute, then remove from the heat.
Many times I don’t even heat the huli, just add cooked dumplings to the huli, pour tempering and consume