Guvar Dhokli

Wheat and Sorghum (Jowar) flour dumplings in spicy garlicky warm cluster beans curry. This dish is authentic Gujarati dish that not many people of my generation know of. This is one of those family recipes I learned from my baa (grandma). Making this reminds me and my family of her. One of the big reasons for this blog is to share and hold onto my culture by sharing these kind of authentic recipes!

Dhokli (dumpling) is made out of some sort of flour and can be cooked either in a lentil soup or vegetable/bean curry. This dhokli is not rolled with a rolling pin, it is made by petting the dough between your palms. That is why it is called thapeli dhokli! This version is using wheat and sorghum (Jowar) flour mixed with spices, yogurt, oil and peanuts to make dhoklis. These dhoklis (dumplings) are then cooked in the cluster bean (guvar) curry which is so reach in flavor. The curry is hot, spicy and garlicky, so perfect for winter time!

Hope you guys enjoy it as much as we do!
Happy and Healthy Eating!

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Guvar Dhokli

Wheat and Sorghum flour dumplings in spicy garlicky warm cluster beans curry

Course Main Course

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 2

Ingredients

Dumpling/Dhokli Dough

• ½ cup Ladu Flour/Coarse Wheat Flour if course flour not available, use ½ cup of regular wheat flour with 1 tbsp of semolina/sooji
• ⅓ cup Jowar Flour/Sorghum Flour
• 2 tbsp Peanut Oil any oil works
• 2 tbsp Yogurt skip or use vegan yogurt if making it vegan
• 1 tsp Minced Garlic
• 1 tsp Grated Ginger
• 1 tsp Chopped Green Chili
• ½ tsp Salt or as per taste
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Cumin Coriander Powder/Dhana Jiru Powder
• 2 tbsp Chopped Raw Peanuts
• ¼ tsp Baking Soda

Cluster Beans Curry

• 2 tbsp Peanut Oil any oil with high smoke point would work
• 1 tsp Ajwain Seeds/Carom Seeds
• 2 cup Clean, Cut and Washed Guvar/Cluster Beans Can substitute Guvar with String beans
• 1 pinch Asafetida
• 4-5 cup Water
• 1 tsp Grated Ginger
• 1 tsp Minced Garlic
• 1 tsp Chopped Green Chili
• 1 tsp Salt
• 1 tsp Cumin Coriander Powder/Dhana Jiru Powder
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder

Instructions

Make Dhokli/Dumpling Dough

• Mix all the ingredients listed under dhokli/dumpling ingredients in a wide bowl.
  
• Use little warm water at a time to make dough, pizza dough like softness.
  
• Cover the dough and let it sit for 6 hours or more at room temperature.

Make the curry and dumplings

• Heat 2 tbsp of oil in a deep pan. Once hot, add ajwain seeds/carom seeds and let it splutter. Add pinch of asafetida.
  
• Add clean, washed and chopped guvar (cluster beans) to the pan and mix it well. Let it cook for 3-4 minutes on medium heat.
  
• Add 4 cups of water and all the spices listed under the curry ingredients. Let it come to boil.
  
• Once boiling, cover and let it cook for 3-5 minutes.
  
• After 3-5 minutes of cooking, it's time to make the dhokli (dumplings) and add to the curry.
• Check the dhokli dough consistency by kneading the dough for a minute or so right before making dhoklis. It should be soft enough to make it with your hands only, no rolling of dhokli is required in this recipe. If the dough is too hard, the dhoklis will be hard as rocks, if the dough is too soft the dhokli will not hold in the curry. So make sure the dough is firm enough to hold the shape and also not too hard at the same time. Use water to make it softer if its too hard.
• For each dhokli, Take a drop or two of oil in your hand and rub it between palms. Take tiny amount of dough (as tiny as edamame bean, sorry could not think of anything else) and roll it to make a small ball.
  
• Flatten it a little by lightly pressing between palms.
  
• Make a dent in the middle using your finger. Drop the tiny dhokli (dumpling) in the boiling curry.
  
• Repeat the previous step until you make dhoklis out of all the dough. Once dhoklis are dumped into the boiling curry, add 1 tbsp of oil to the pot and carefully mix.
  
• Cover the pot and let the guvar dhokli cook on low/medium heat for 20-25 minutes, making sure it has enough liquid in it, if not add little water at a time to get right runny consistency.
• Check on the dhokli by tasting it, it is done if the dhokli dose not taste like raw dough. FIx the amount of spices and salt by adding more if needed.
• Drizzle some oil on it and serve it hot!