Fansi Dhokli is Gujarati Pasta in French Beans curry, a shaak we love to eat on its own or with phulka rotli. Dhokli is often referred as dumplings but I like to call them Gujarati pasta. The mention of the word Dhokli and the first dish that pops up in mind is Dal-Dhokli, a dish synonymous with Dhokli. But people who are much informed about the Gujarati cuisine will know that the Gujaratis add Dhokli to number of foods. Traditionally, Dhokli is added to vegetables, pulses and lentils. When added to pulses and lentils it turns into a filling one-pot meal whereas we prefer to add dhokli to the vegetables so that it adds up to the quantity or adding potato is not intended. However, the size and shape of the Dhokli will change when added to the veggies. Fansi-Dhokli is a very popular subzi/curry we like to prepare when tender French beans are in season. The dhokli here are small marble sized balls pressed with a thumb to shape up as small discs with a slight indent. The recipe is minimally adapted from a Tarla Dalal recipe.
It's really awesome.
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