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Besan Dhokli Recipe


  • 250 g besan / gram flour
  • 3 cups water
  • 3 long dried red chillies, crushed
  • 1 tbsp coriander powder
  • 1 tbsp cumin seed powder
  • 1 medium onion, chopped
  • 4 green chillies, chopped
  • 1 kg yogurt
  • 1 tsp mustard seeds
  • 1/2 and 1/4 tsp turmeric
  • few stalks curry patta
  • 1/2 large bunch coriander leaves
  • 1 tbsp mint leaves
  • 4 tbsp oil
  • 2 tsp chilli powder
  • slat to taste


  • Mix water with 1 tbsp oil, half the coriander and cumin seed powder, 1/4 tsp turmeric, crushed chilli and salt. Cook till it boils then remove from heat. Add gram flour and mix well into a paste. Make sure that flour is mixed thoroughly and no lumps remain. Then grease a flat dish and spread the paste on it. Level and cut into 1 inch square pieces.
  • Heat the remaining oil in a wide bottom pan. Add mustard seeds, curry patta, and onions immediately, taking care that mustard seeds do not burn. Fry onions till golden brown. Add yogurt which has been whipped with one cup of water.
  • Put on slow fire, stirring all the time. Add chilli powder, the remaining coriander and cumin seed powder, 1/2 tsp turmeric and salt. When it comes to a boil, put in dhokli pieces or squares.
  • Cook on slow fire till dhokli absorbs curry.
  • Serve warm. Garnish with green chillies, coriander and mint leaves.

Serves 6 – 8 people

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