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
Dhokli No Lot
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
- 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).