When talking about traditional Rajasthani cuisine, dal baati is usually the first dish that comes to mind, but have you ever tried dhokla kadhi? These unique dhoklas look remarkably like miniature batis and are served alongside a bowl of hot kadhi, offering a delightful twist to local flavors. Defined by its simplicity and rustic charm, this traditional preparation does not require any complicated cooking procedures. Made primarily using everyday kitchen staples like wheat flour, gram flour, fresh bottle gourd, and standard spices, these dhoklas are cooked entirely in steam.
The recipe for this comforting dish was shared on social media by Rajasthani home cook Geeta Choudhary, providing an easy way to recreate authentic flavors at home. When drizzled with pure desi ghee on top and paired with piping hot kadhi, even a simple daily meal feels extraordinary. Most of the ingredients needed for this recipe are readily available in any typical kitchen pantry, making it convenient to prepare whenever you want to try something different.
Ingredients and Dough Preparation
The core foundation of this recipe consists of wheat flour, besan, and grated bottle gourd. The bottle gourd plays a crucial role by keeping the steamed pieces soft and moist from the inside, while carom seeds, fennel seeds, cumin, asafoetida, and whole coriander infuse a distinctly traditional aroma. To begin making the dough, take a large mixing bowl or parat and add one bowl of wheat flour. Mix in about four to five tablespoons of gram flour and one cup of freshly grated bottle gourd. Next, incorporate finely chopped green chilies, onions, garlic, fresh coriander leaves, fennel seeds, carom seeds, cumin, asafoetida, red chili powder, turmeric, coriander powder, and salt according to your taste. For shortening, add a pinch of baking soda or papad khar along with two to three tablespoons of oil.
An important detail to keep in mind is that bottle gourd naturally releases water on its own, so you do not need to add any water at the very beginning. Mix all the components thoroughly with your hands and allow the moisture from the vegetable to come out. Only add a few drops of water if absolutely necessary, and knead the mixture into a medium-firm dough. Keeping the dough from becoming too soft is essential, as a very soft dough makes it difficult to shape the pieces properly.
Giving the Dhoklas Their Bati Shape
Once the dough is ready, divide it into small portions and roll them into small balls between your palms, flattening them slightly. Using your finger, press a small indentation or hole right in the center of each piece. This distinctive hole gives the dhoklas their characteristic bati appearance and also helps steam circulate evenly to the core during cooking.
The Steaming Process
To cook the preparation, heat water in a large kadhai or steamer. Place a stand inside with a perforated mesh plate on top, greasing the surface lightly with oil to prevent sticking. Arrange the shaped dhoklas on the plate, maintaining a little distance between each piece. Cover the vessel securely with a lid and let them steam over medium heat for approximately 20 to 22 minutes. Avoid opening the lid repeatedly during this time, as escaping steam can prolong the cooking duration. After about 20 minutes, insert a knife or a toothpick into a piece to check for doneness. If it comes out clean, your steamed dhoklas are fully prepared.
Serving Suggestions
Transfer the ready dhoklas onto a serving plate and drizzle a little pure desi ghee or peanut oil over them. Serve them immediately while piping hot alongside a bowl of spicy kadhi, sliced onions, and green chilies. The hot kadhi blends harmoniously with the spiced dhoklas, elevating their rustic flavor profile significantly.
