Ingredients:

• For Dhokli:
• 2 cups – whole-wheat flour
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – carom (ajwain) seeds
• 2 tbsp – oil
• salt to taste
• other ingredients: 150 gram: fresh green string beans
• 2 stalks – Curry leaves
• 2 stalks – Mint leaves, chopped
• 1 tbsp – coriander leaves, chopped
• 1 – Green chilli
• 1 – medium lemon, juice extracted and strained
• 1 tsp – chilli powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• 1/2 tsp – Cumin seed powder
• 1/2 tsp – each cumin and Mustard Seeds
• 2 to 3 pinches – Cinnamon Clove powder
• 3 pinches – Asafoetida powder
• 1 tbsp – grated Jaggery (optional)
• 2 tbsp Ghee
• salt to taste

Method:

1. For Dhokli:
2. Mix all ingredients for dhokli in a large plate.
3. Knead into a stiff dough, adding water slowly.
4. Knead till smooth, take a small pebble sized portion of the dough.
5. Make it into a round in between your palm, press and make an indent with your thumb.
6. It would look like a tiny saucer, repeat for all dough.
7. Alternatively, roll into large thick chappatis, cut into 1 inch squares.
8. To Proceed:
9. Clean and chop string beans into 1 inch pieces.
10. Stir fry in 1 tbsp ghee for a minute and keep aside till required.
11. Meanwhile pour 10 cups water in a large cook pot and boil.
12. Once the water gets boiled, add dhoklis.
13. Boil it again, stirring frequently.
14. Once it starts to boil, reduce the heat, simmer for 25 minutes, stirring occasionally.
15. Add chawli, all masala powders except asafoetida, cinnamon-clove powder.
16. Add salt and stir.
17. Let it simmer for 7-8 minutes.
18. The water should by now start to get thick.
19. Add some more water if required.
20. Heat the remaining ghee, add clove-cinnamon, asafoetida, seeds.
21. Allow it to splutter, add curry leaves, mint leaves, green chilly.
22. Add it to the cooked dhokli and pour it into a serving dish.
23. Garnish it with a drizzle of ghee and coriander.
24. Serve it hot while it is steaming.

Recipe courtesy of Saroj Kering