Rajwadi Dhokli Nu Shaak Recipe, A Kathiawadi Treat For Dinner
Image Credit: Image used for representative purpose only. Image courtesy: foodiblog.com

If you are looking for the perfect vegetarian dinner recipe that is filling, spicy and unique, then you need look no further than Kathiawadi cuisine. One of the four major culinary trends of the state of Gujarat, Kathiawadi food is all about spicy food that is vegetarian and nutritious. More than that, most Kathiawadi foods are also delicious and very easy to make. This Rajwadi Dhokli Nu Shaak is a prime example of the cuisine’s beautiful offerings, and the perfect dish you can have for dinner tonight. 

Rajwadi Dhokli Nu Shaak is a spicy curry, but that is not the only reason why it stands out. Instead, it is the bite-sized little dhoklas—known more precisely as Dhokli—in the buttermilk gravy that makes this dish so special. While Dal Dhokli, that other culinary gem from Gujarat, is packed with gram flour pieces, Rajwadi Dhokli Nu Shaak has smaller versions of the popular snack, dhokla. The spongy little pieces of Dhokli not only add more bite to the dish but also makes the texture stunningly delicious. The dish is, in fact, so good that you don’t even need to pair any rotis with it.  

Video courtesy: YouTube/Meghna's Food Magic

Instead, you could absolutely have Rajwadi Dhokli Nu Shaak as a soupy dish. The gravy, which is made of buttermilk, tastes naturally tangy and savoury. To spice up the dish, red chilli powder is added to both the Dhokli batter as well as the buttermilk gravy. If you like your food spicier still, you can also add green chillies to the dish. Traditionally, Rajwadi Dhokli Nu Shaak is eaten with freshly made phulkas. You could, however, also pair the dish with rice. Here’s the recipe you need to make this beautiful dish tonight. 


1 cup gram flour or besan 

½ tsp turmeric powder 

½ tsp red chilli powder 

½ tsp carom seeds 

½ tsp salt 

1 cup water 

½ cup yoghurt 

For the Shaak gravy:- 

1 tsp cumin seeds 

½ tsp mustard seeds 

¼ tsp asafoetida 

1 tbsp curry leaves 

2 green chillies, chopped 

½ tsp red chilli powder 

½ tsp garam masala powder 

1 tbsp oil 

1 cup buttermilk 

Salt, to taste 

Coriander leaves, to garnish 

Image used for representative purpose. Image courtesy: thewhiskaddict.com


1. Place the gram flour, turmeric powder, red chilli powder, carom seeds and salt in a bowl. 

2. Mix well, then add the yoghurt and water. 

3. Mix again to form a smooth batter without any lumps. 

4. Grease a dhokla tray and pour the batter into it. 

5. Steam the dhokli for 10 minutes, then remove it from the steamer and let it cool down completely. 

6. Cut the dhokli into small, bite-sized pieces and set aside. 

7. Now, heat oil in a pan or wok. 

8. Add mustard seeds, cumin seeds, asafoetida, green chillies and curry leaves. 

9. Once the tempering stops spluttering, add the buttermilk, salt, garam masala, red chilli powder and mix well. 

10. Keep stirring until the buttermilk comes to a boil, then continue cooking for five minutes. 

11. Add the dhokli pieces and continue cooking for five minutes more. 

12. Switch off the flame, garnish with coriander leaves and serve hot with rotis.