Serving – 2
Ingredients for dhokdi:
Bajre( pearl millet) ka atta – 1 / 2 cup
Radish , grated – 2 Tablespoons
Radish leaves , chopped – 1 / 4 cup
Garlic paste – 2 Tablespoons
Ginger paste – 1 Tablespoon
Green chilly paste – 2 Tablespoons
Hing ( asafoetida ) – 1 / 4 Teaspoon
Salt to taste
Oil – 2 Tablespoons
Water – as required ( to make dough)
Ingredients for Curry :
Oil – 2 Tablespoons
Cumin seeds – 1 / 2 Teaspoon
Garlic paste – 1 Tablespoon
Ginger paste – 1 / 2 Tablespoon
Green chilli paste – 1 / 2 Tablespoon
Hing ( asafoetida) – 1 / 4 Teaspoon
Radish , chopped – 1 / 4 Cup
Radish leaves , chopped – 1 / 2 cup
Turmeric powder – 1 / 2 Teaspoon
Red chiili powder – 1 / 2 Teaspoon
Salt to taste
Water – 2 cups
Method for dhokali :
Take one bowl , mix all ingredients of dhokadi . add required water to make semi soft dough ( dough should like paratha dough).. Divide it into 10 to 12 portions . roll them into balls and press slightly to make flat like vadas. Keep aside.
Method for curry :
Heat oil in kadai , add cumin seeds , garlic paste , ginger paste , green chilly paste , hing and saute . add radish , radish leaves , salt , turmeric powder ,red chilly powder and mix well. Add water and mix well. Let it simmer.
Add dhokali to this mixture .cover kadai with lid and simmer till the dhokali gets cooked. Serve hot.