29 September, 2022
Wheat dumplings/dhokli in sambar/curd curry|
![](https://tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-dTSc11CaHIXNXbM.jpg)
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
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-fCJH115Bpj.jpg?resize=768%2C768&ssl=1)
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- Divide into two portions and roll one by one by dusting with flour, then cut into an inch size pieces using knife
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- 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
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- 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
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-7BuROlRcD94.jpg?resize=768%2C768&ssl=1)
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- Prepare tempering using the ingredients listed below the heading “for tempering” and pour that on the curry – dumpling mixture
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- Cover and rest it for 2 minutes, then you can enjoy your meal
Below you can have a look at, dumplings/dhoklis put in amaranth leaves/Rajgira leaves curd curry and tempering with sesame seeds and peanuts
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-NA5UhKmjNl3psS.jpg?resize=768%2C768&ssl=1)
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-uQ81qNZMdm.jpg?resize=809%2C768&ssl=1)
And dumplings/dhoklis being added to mixed vegetable Kootu and again tempering with sesame seeds and peanuts
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-T6o0cvWvHphp4.jpg?resize=768%2C768&ssl=1)
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2022/09/imgonline-com-ua-resize-v3Wd3WgNSvS5vg.jpg?resize=768%2C768&ssl=1)