Tuvar Ma Dhokli is a one-pot dish made from sukhi or dry tuvar. The tuvar is cooked and simmered with whole wheat flour sheet (dhokli) and spices.
I first ate Tuvar ma dhokli after my marriage at my Aunt-in-law’s place (Daxa Shah) in Bharuch, Gujarat. It is her specialty and is loved by everyone in the family. I loved this dish very much. I had never cooked it my self as kaki (aunt) would make for me whenever I requested. But after moving to Sydney, I had to cook it on my own. One day my friend (Kavita) gave me a curry made from sukhi tuvar. I was so happy to have it and was thrilled to find sukhi tuvar in Sydney. She bought for me the sukhi tuvar packet. I remembered the Dhokli that kaki makes with sukhi tuvar and immediately called her and asked her for the recipe. She was very happy to share it.
I have shared the step by step method of preparing this dish as per her recipe.
If you do not have dry tuvar you can use fresh green tuvar or frozen tuvar.
The dry tuvar takes little extra time to cook. It should be soaked for 5-6 hours to cook fast.
At our place, we knead a little extra dhokli flour. We then make thepla from the extra flour and serve it along the dhokli. It can be had as a single meal dish. It is balanced with proteins and carbs.
My son calls it Dhokli pasta or Indian pasta.
When cooked during winters, we garnish the dish with fresh coriander and lots of fresh green garlic. It enhances the flavor of the dish. Some people prefer to pour raw oil (Kachu tel) or pickle over the dhokli while eating.
Just enjoy this tuvar ma dhokli the way you want.
Tuvar Ma Dhokli
Ingredients
Dhokli No Lot
- 1.5 cup whole wheat flour
- 3/4 cup water or more or less as required
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/4 tsp cumin powder roasted cumin seed powder
- 1/4 tsp carom seeds rubbed between palms
- 2 tsp oil
- salt as per taste
- extra whole wheat flour for dusting
Making Tuvar ma Dhokli
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 12 curry leaves
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder
- 1 tsp red chili powder or as per taste
- 2 tsp coriander cumin powder
- 3 cup water
- 1/2 tbsp ginger garlic paste
- 8 dhokli roti
- 2 tbsp coriander washed and chopped finely
- 1 tbsp lemon juice
- salt as per taste
Instructions
- In a big bowl add whole wheat flour, 1.5 tsp oil, turmeric powder, red chili powder, roasted cumin powder, salt and carom seeds. Mix well. Add water and knead into a soft dough. Apply oil and smoothen the dough. Cover and keep it aside.
- Wash sukhi Tuvar (dry whole pigeon pea) in water for 3times and then soak it in water for 5 hours.
- In a pressure pan add the soaked tuvar along with water and salt and cook on high heat for 7-8 whistles and 2-3 whistles on low heat. Let the pressure released by itself from cooker when it is cooling.
- In a deep pot heat oil. When oil is heated add mustard seeds, cumin seeds. Let they crackle. Add asafoetida and curry leaves. Reduce heat.
- Add spices turmeric powder, red chili powder, corainder cumin seed powder. Saute them.
- Add water. Mix well.
- Add ginger garlic paste. Mix well and let the water boil.
- In the meantime, make balls from the kneaded flour for dhokli.
- Take a ball, flatten it and dust it with flour. Roll it into a thin big circle like roti.
- Take the roti to a plate and cut it into squares or diamond. The dhokli are ready. Dust them with flour and keep in a plate so that do not stick with each other. Similarly, make 7 more rotis and cut dhokli out of it.
- Once the water start to boil, add the prepared dhokli one by one.
- Let them cook in boiling water for 7-8 minutes or until they start floating on top.
- Add the cooked tuvar along with the water. Simmer on medium heat till the dhoklis become soft and the spices are nicely absorbed.
- Add lemon juice and mix well.
- Add chopped coriander and mix well.
- The dhokli is ready to serve.
- Garnish with coriander and serve it hot as a single dish or serve with bhakri, thepla or rice. (tip: I knead extra dhokli lot and make thepla from it and serve it along with prepared dhokli).
This dish is looking so tempting.
I am from Vadodara and we call it bakra dhokli. And we add tomatoes too in vaghar 🙂
Need to work on language skills….
Sukhi Tuver ==> Happy Tuver ????
Suki ==> Dry
ha ha thanks. My guests are quite happy after eating the tuver, so not too incorrect I guess. Its difficult to convert a regional language to english and I have words from both hindi and Gujarati. As long as you get the idea that the tuver was quite happy, er, I mean dry, we are all good.
Really good dish and I tried with tuvar lilva yummy!!!!!!
Thank you so much!!
This is the very unique recipe that is totally different from the common dal dhokli recipe.
Thanks for sharing this with us!!
Thank you so much Ritesh for going through the recipe. Do keep on following the blog for more interesting recipes. Happy cooking!!
Thanks for the recipe. Are you using all of the 8 rotlis as dhokli in this recipe or do you use a few of them for thepla? If so how many as dhokli?
Hi
Thank you for going through the recipe. I could make around 15 rotis from the dough. I have used 8 dhoklis for the recipe and the remaining to make thepla.
Thank you! This was my dad’s fav dhokli and I make it often in his memory. Wish I could share pics of it on here lol!! So delicious!
Thank you so much!! Good to hear that you enjoy this traditional dhokli in fond memories of your dad. You could share pictures of it on facebook by tagging my facebook page #pepkitchen.com or instagram #swapmshah or email me your pic to peprecipes@gmail.com
If someone does not want to make theplas, and only dhokli, then 1 cup and little more flour is sufficient.
Or extra dough can be stored in refrigerator and make theplas next day morning for breakfast or family’s lunch box.
This dhokli in dry tuvar goes well with juvar(jowar) rotla.
I spent the last years of my mums life learning as much from her as I could about her life, ancestry and most importantly food. I have pretty much nailed most of my favourite childhood dishes but never managed to get mums tuver dokla recipe. I’ve been looking for a long time and this looks like the closest so far. I’ll let you know how I get on Ritesh. Thank you🙏🏾