By Akshara
June 6, 2026
Guvar Dhokli Shaak is a quintessential Gujarati heirloom dish that beautifully pairs the earthy, slightly bitter bite of cluster beans (guvar) with soft, spiced gram flour dumplings (dhokli). Cooked together in a light, aromatic gravy infused with carom seeds (ajwain) and asafoetida, the dumplings absorb the savoury flavours of the curry while adding a lovely texture to the meal. It is a wholesome, nutrient-dense traditional dish that pairs exquisitely with hot, ghee-laden rotlis.
200g guvar (cluster beans), stringed and cut into bite-sized pieces  For the dhokli: 1/2 cup besan (gram flour), 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/4 tsp ajwain, a pinch of baking soda, 1 tsp oil, and salt  2 tbsp oil and 1/2 tsp ajwain for tempering  A pinch of hing (asafoetida)  1/2 tsp turmeric, 1 tsp coriander-cumin powder, and 1 tsp red chilli powder  Jaggery and salt to taste
Mix the besan, spices, ajwain, soda, and oil in a small bowl, adding just enough water to knead a firm dough, then roll it into small, thin bite-sized diamonds or rounds (dhoklis).
Heat oil in a pressure cooker or deep pan, add the ajwain and hing, and let them sizzle for a few seconds before adding the prepped guvar beans.
Toss the beans with the turmeric, chilli powder, coriander-cumin powder, salt, and a small piece of jaggery, then pour in 1.5 cups of water and bring the liquid to a rolling boil.
Drop the prepared dhoklis gently into the boiling curry one by one, cover, and simmer on medium-low heat for 12 to 15 minutes (or pressure cook for 2 whistles) until the cluster beans are completely tender and the dumplings are thoroughly cooked.