Heirloom Traditional Thali —- Dhokli Nu Shake, Jaggery, Bhakri, & Chaas

Ingredients

• For Dhokli or squares:👇
• 1/2 cup besan
• 1 cup water
• Salt to taste
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp coriander – cumin powder
• Oil to grease the thali / plate
• For garlic paste:👇
• 7-8 garlic flakes
• 1 tsp red chilli powder
• 1/2 tsp cumin seeds
• Salt to taste
• For subji:👇
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 pinch asafoetida
• 8-10 curry leaves
• 1/2 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• For Dahi – besan ghol / mixture: 👇
• 1/2 cup fresh curds
• 1 cup water
• 1 tsp besan
• Salt to taste
• Chopped coriander to garnish
• Bhakri & jaggery to serve
• Chaas as an accomplishment

Steps

1. For dhokli / squares: Take besan in a bowl,add double the water slowly so the batter will be lump free. Whisk very well till the besan becomes light in color.
2. Add salt, red chili powder, turmeric & coriander- cumin powder & mix. Now cook the mixture in a non-stick pan & cook on a very slow flame, till the batter becomes thick.
3. Take a plate taste to check if the batter is cooked properly.(take a small drop of batter on a plate & cool a little. Try to form a ball from that small drop. If ball is formed, the batter is cooked otherwise cook for 1 more minute).
4. Take the cooked batter on a greased plate. Level it with the back of a spoon. Cool & cut into pieces Remove the pieces in a plate & keep aside.
5. Garlic paste: Take the mixture in a mortar & pestle & crush it coarsely. Keep aside.
6. For Dahi- besan ghol: Take Dahi in a bowl.Whisk very well. Add besan & whisk again. Add water & salt as per taste. Mix. Keep aside.
7. For subji: Take oil in a non-stick pan. Add mustard seeds & let them crackle. Add cumin seeds, curry leaves, asafoetida, red chili powder & garam masala. Saute.
8. Add garlic paste & saute till oil is released. Add dahi – besan ghol & stir continuously. Add dhokli/ squares & 1 cup water. Cook for 10 – 12 minutes, till oil is released & subji becomes thick. Set the consistency of the subji as per your choice.
9. Garnish with chopped coriander & serve with bhakri,a piece of jaggery & chaas for lunch / dinner.