Rajasthani Kadhi Dhokla
Rajasthani Kadhi Dhokla — the ultimate winter comfort food, these soft, satisfying dhoklas are made with in-season veggies and served with a creamy, tangy kadhi! My mom makes so many different kinds of dhoklas back home in Jaipur and this is one of my favorites since it’s so easy and versatile. With whole wheat flour, bajra ka atta, and soaked moong dal in the dhoklas, these are both nutritious and pair perfectly with the soul-soothing kadhi!
Ingredients
Kadhi:
- 1 cup yogurt
- 3 tbsp besan (gram or chickpea flour)
- 3 cups water
- 1 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 cloves
- 1/2 tsp fenugreek seeds (methi dana)
- 1/4 tsp asafoetida powder (hing)
- 2 dried red chilies
- 7 curry leaves
- 1 tsp green chilies and ginger , minced
- 1 cup water , more as needed
- 2 tbsp cilantro , chopped
Tempering for Kadhi:
- 1 tbsp ghee
- 1/2 tsp red chili powder
- 2 clove garlic , sliced
Dhokla:
- 1 1/2 cups whole wheat flour
- 1/2 cup bajra (pearl millet) flour
- 2 tbsp semolina
- 1 tsp red chili powder
- 1 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp coriander seeds , crushed
- 1/2 tsp fennel seeds (saunf) , crushed
- 1/4 tsp carom seeds (ajwain) , crushed
- 2 tbsp oil
- 1/4 cup yellow moong dal (petite split yellow lentils) , soaked
- 1 tsp ginger-chili paste
- 1/4 cup carrots , grated (or zucchini, bottle gourd, or peas)
- 1 cup mixed greens , chopped (I used spinach, cilantro, green onions, and methi)
- 1/4 tsp baking soda , or 1 tsp papad khar
- 2 tbsp yogurt
- 1/4 cup water , as needed
Instructions
Kadhi:
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To make the kadhi, whisk together the besan and yogurt until it is smooth. Add in the water, salt, turmeric, red chili powder.
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Heat oil in a pan and add in mustard seeds, cumin seeds, cloves, asafoetida, fenugreek seeds, dried red chilies, curry leaves, green chili ginger paste, and the besan-yogurt mixture. Continuously mix this until it comes up to a boil on medium heat to ensure it doesn’t curdle.
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Adjust the consistency by adding water and let simmer for 20 minutes on low-medium heat.
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Once ready, we’ll finish the kadhi with a tempering. In a small pan, heat some ghee, red chili powder, and garlic. Once sizzling, add this to the kadhi and take it off the heat. Finish with cilantro and your Rajasthani Kadhi is ready.
Dhokla:
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In a large mixing bowl, add in all of your ingredients except the baking soda and yogurt. The semolina is added to replicate the texture of coarser flour that is traditionally used and the baking soda gives a soft texture.
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Use your hands to mix everything, applying pressure to help the water from the vegetables release.
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Add in your baking soda and yogurt and mix again. Add water as needed to form a medium firm dough. You probably won’t need more than 1/4 cup because the vegetables release their own water.
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Let this rest covered on the counter for about 10 minutes.
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Now, using oiled hands, divide the dough into about 8-10 parts. Shape each into a round dhokla and use your thumb to gently place a divet in the middle of the dhokla.
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Steam them for 20-25 minutes minutes in a greased bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes, do it on high heat. Then, reduce to medium heat for 10-15 mins. For the very last minute, make the flame higher and then turn off the heat.
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Brush the dhoklas with ghee once done steaming as it enhances the flavor and will keep them moist.
Serving:
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To serve, ladle your kadhi into a bowl and place 1-2 pieces of the dhokla inside. Garnish with garlic chutney, cilantro-mint chutney, and some cilantro . Enjoy!