Fansi Dhokli
Tender green beans and soft, spiced whole wheat dumplings simmered in a tangy, sweet tomato gravy. A classic one-pot Gujarati comfort food that's both wholesome and incredibly flavorful.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dhokli Dough
- b.In a mixing bowl, combine atta, besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, carom seeds, 1/4 tsp asafoetida, and 1/2 tsp salt.
- c.Add 1 tbsp of vegetable oil and rub it into the flour mixture until it resembles coarse breadcrumbs.
- d.Gradually add water (approx. 1/3 cup) and knead into a firm, smooth dough, similar to puri dough. Do not make it soft.
- e.Cover the dough with a damp cloth and let it rest for 15 minutes.
- 2
Step 2
- a.Shape the Dhokli
- b.After resting, knead the dough again for a minute.
- c.Divide the dough into two equal portions.
- d.Take one portion and roll it into a thin circle (roti) about 7-8 inches in diameter on a lightly floured surface.
- e.Using a knife or a pizza cutter, cut the rolled circle into small diamond-shaped pieces (about 1-inch size). Keep them aside.
- 3
Step 3
- a.Make the Gravy Base
- b.Heat the remaining 2 tbsp of oil in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Once the oil is hot, add mustard seeds. When they begin to splutter, add cumin seeds, the remaining 1/4 tsp asafoetida, and curry leaves. Sauté for 30 seconds.
- d.Add the ginger-green chili paste and sauté for another minute until fragrant.
- e.Pour in the tomato puree. Cook for 3-4 minutes, stirring occasionally, until the puree thickens and oil starts to separate from the sides.
- 4
Step 4
- a.Simmer the Green Beans
- b.Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and coriander-cumin powder to the pan. Mix well and cook for 1 minute.
- c.Add the chopped green beans, the remaining 1 tsp salt, and grated jaggery. Stir everything to combine well.
- d.Pour in 3 cups of water and bring the mixture to a rolling boil.
- 5
Step 5
- a.Cook the Dhokli in the Gravy
- b.Once the gravy is at a rolling boil, gently drop the diamond-shaped dhokli pieces one by one into the pan. This prevents them from sticking together.
- c.After adding all the dhokli, give it a gentle stir.
- d.Cover the pan and simmer on low-medium heat for 15-20 minutes. Stir occasionally to prevent sticking at the bottom.
- e.The dhokli are cooked when they float to the top and are firm to the touch (not sticky). The gravy will also thicken considerably.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Stir in the fresh lemon juice.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the Fansi Dhokli rest for 5-10 minutes before serving. This allows the flavors to meld and the gravy to reach the perfect consistency.
- e.Serve hot on its own as a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dhokli dough is firm and stiff. A soft dough will make the dhokli disintegrate in the gravy.
- 2Always add dhokli to a vigorously boiling gravy. This helps them cook properly without sticking together or becoming mushy.
- 3Do not overcrowd the pan. Use a wide pan to give the dhokli enough space to cook evenly.
- 4Stir very gently after adding the dhokli to avoid breaking them. A light shake of the pan is often better.
- 5For the perfect sweet and sour (khatta-meetha) balance, adjust the amount of jaggery and lemon juice to your liking.
- 6The gravy thickens significantly as it cools. If serving later, you may need to add a little hot water to adjust the consistency.
Adapt it for your goals.
Add Other Vegetables
You can add other vegetables like diced potatoes, green peas, or drumsticks along with the green beans for a mixed vegetable dhokli.
Spicier VersionSpicier Version
Increase the amount of green chili paste and red chili powder. You can also add a slit green chili to the tempering for extra heat.
Gluten Free AlternativeGluten-Free Alternative
For a gluten-free version, you can try making the dhokli with a mix of besan (chickpea flour) and jowar (sorghum) flour. The texture will be different but still delicious.
Use KokumUse Kokum
Instead of lemon juice, you can add 2-3 pieces of dried kokum to the gravy while it simmers for a more traditional tangy flavor.
Why this is on our healthy list.
High in Dietary Fiber
The combination of whole wheat flour (atta) and green beans provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Besan (chickpea flour) and whole wheat flour contribute to the protein content, making this a satisfying meal that supports muscle maintenance and repair.
Aids Digestion
Traditional Gujarati spices like carom seeds (ajwain) and asafoetida (hing) are well-known for their carminative properties, which help prevent bloating and improve overall digestion.
Balanced One-Pot Meal
This dish offers a complete nutritional profile with carbohydrates from dhokli, protein from flour, and vitamins and minerals from vegetables, all cooked together in a single pot.
Frequently asked questions
One serving of Fansi Dhokli (about 1.5 cups) contains approximately 280-320 calories, making it a relatively light yet filling main course. The exact count depends on the amount of oil and jaggery used.