We love to have matar dhokli throughout the year, but especially in cooler months, we simply crave for more so traditional Gujarati Daal Dhokli and Guvar Dhokli appears on our dining table very often.
WHAT IS DHOKLI?
Dhokli is a Gujarati, Indian style pasta, which is prepared with wheat flour, basic spices such as red chilli powder, turmeric. Sometimes the dough is rolled and cut into square or diamond shape or made into tiny dumplings and simmered in lentil broth (mostly in Gujarati style daal) or cooked with Indian green vegetables such as Guvar (cluster beans), Fansi (French green beans) or Matar (Green peas)
WHAT IS MATAR/VATANA DHOKLI?
Matar/Vatana dhokli is a popular vegan one-pot meal from the Indian state of Gujarat. In this particular dish, savoury Indian style pasta or dumplings cooked in a mildly spiced green peas curry.
INGREDIENTS FOR MATAR DHOKLI Vegetables-definitely you’ll require Matar/Vatana/Green Peas for this amazing Gujarati dish. You can use fresh or frozen green peas. You’ll need tomato puree and minced green chillies and ginger. Flours-Wheat flour ( chapatti flour) and a small amount of besan or chickpea flour to make dhokli. You can omit chickpea flour if you don’t want to use. Spices and Masalas-you’ll need basic masalas such as red chilli powder, turmeric, Ground cumin and coriander and salt. Mustard seeds and carom (ajawain) seeds are must for this recipe. Also, you’ll need asafoetida (hing), this helps in to digest the food better and easily available in any Indian shop. Oil – Although you can any type of oil for this recipe, but I love the flavours of groundnut oil in this recipe. HOW TO MAKE MATAR DHOKLI IN AN INSTANT POT? To make Matar dhokli in IP is an easy affair and can be done in very little time. Have a look at my video below for an instant pot version, also a written recipe in a recipe card.
CAN I MAKE MATAR DHOKLI ON STOVE?
My answer is yes, yes yes! I have grown up on eating Dhokli made over the stove First in a big bowl combine both flours, salt, red chilli and turmeric powders, carom seeds, add oil and knead the stiff dough using water. Now make very small balls ( small marble size ) from the dough, then press them slightly to make round and flat dhokli. Once all the dhoklis are made, cover with the clean cloth and leave it aside. In a heavy bottom pan or kadai, heat oil. Add mustard seeds and hing. Once it splutters add tomato puree and green peas. Mix well. Add minced green chillies and ginger, then add all the masalas. Cook the mixture for a couple minutes, add sufficient water. Allow water to boil, when the first boil appears, add pressed dhokli one by one. Add a little more water if needed. Cover the pan or kadai with the lid, keep the heat on medium and let the dhokli cook for 20-22 minutes or until done. Add lemon juice and mix well. Turn off the heat and serve hot, garnish it with the freshly chopped coriander. Enjoy! Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can. We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey.
MATAR/VATANA DHOKLI INSTANT POT VIDEO
