• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • LTK Shop
    • Amazon Store
  • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • LTK Shop
      • Amazon Store
    • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Indian

    Published: Feb 19, 2017 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 8 Comments

    Tuver na Thotha ane Dhokli

    Blogging Marathon #73 Week 3 Day 3

    Theme: Flavors of India

    Dish: Tuver na Thotha ane Dhokli



    One pot dish from Gujarat, this Tuver na Thotha ane Dhokli is perfect for roti and rice. A long lost recipe that is rustic and has a perfect blend of flavors!



    Tuver or fresh pigeon peas, those green pearls that are signature to the winters. I simply LOVE them in everything from kachoris to undhiya and from curry to stir-fry.  


    While these green beans were available in the local markets in India only during the winter months, they are available in frozen aisles of the Indian stores in US. That means they are available year round and I love to have them more often. 


    Back in India, I used to enjoy this simple yet flavorful dish, made from tuver and dhokli(wheat dumplings). The dish is full everything yummy and perfect for steamed rice and rotis. 

    I have had it several times but never made it the way I did it for the blog. From measuring each ingredient to noting the perfect time, it was a new journey to convert a household recipe into a blog post. The result was as good as the times I made it before. 

    Finally I took pictures of the recipe. And why was that suddenly, you would wonder. It was because this month's Blogging Marathon  has a theme of Flavors of India. Under this theme, we are exploring signature household recipes that are passed on from one generation to the next, almost never found on restaurant menus. 

    This recipe is just that. Apart from a few Gujarati households, I have never heard of this recipe being prepared. No restaurant I know of serves this one and never had I had this at a wedding or any other occasion. 

    The ingredients are simple; dhokli made from scratch, fresh or frozen tuver and some other pantry essentials. It all comes together pretty quickly and needs just a pressure cooker to make. Serve them with freshly made rotis or with steamed rice. You know what, you can just enjoy a whole bowl with a spoon; no accompaniment needed!



    Ingredients


    For the Dhokli 



    Wheat Flour 1 cup

    Besan/Chickpea Flour 2 tbsp

    Oil 1 tbsp

    Ajwain seeds ½ tsp

    Turmeric Powder 1 tsp

    Red Chilli Powder 1 tsp

    Salt ¼ tsp

    Water ¼ cup

    For the Sabzi



    Tuver/ Fresh or Frozen Pigeon Peas 1 ½ cup

    Ginger Chilli and Garlic Paste 1 tbsp

    Onion 1 medium, pureed

    Tomatoes 2 medium, pureed

    Mustard Seeds ½ tsp

    Asafoetida a pinch

    Cumin Seeds ½ tsp

    Turmeric Powder 1 tsp

    Red Chilli Powder 1 tsp

    Dhania Jeera Powder 1 ½ tsp

    Oil 1 tbsp

    Salt and Sugar to taste

    Lemon Juice

    Cilantro to top



    Method


    First start with the dhokli dough. To do so, mix all the ingredients under dhokli and knead a stiff yet smooth dough. Let it rest for 10-15 minutes. 

    Meanwhile, wash and drain the pigeon peas. Heat oil in the pressure cooker. Add mustard seeds and once they pop add asafoetida and cumin seeds. Once they pop, add ginger chilli garlic paste and saute till the raw flavor vanishes.

    Next add the onion paste and mix well. Cook till it does not smell raw anymore and add the tomato puree. Let the puree cook for 5-6 minutes and then add the pigeon peas/tuver. Mix, add ½ teaspoon salt, sugar turmeric powder and red chilli powder. Let the mixture cook on medium flame with 1 cup water.

    Using the dhokli dough, knead it one more time and divide into penny size bits. Flatten each ball and shape them evenly into discs.

    Once the tuver starts to boil in the pressure cooker, drop all the dhoklis almost all at once. Add more water if required and dhania jeera powder. Mix and pressure cook for 3 whistles or 11-12 minutes. 

    Once the pressure settles, open the cooker, mix everything once. Add chopped cilantro and squeeze lemon juice. Serve hot with rotli or steamed rice. 


    BMLogo 

    Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing for BM#73

    « Gathiya Waali Kadhi
    Foxtail Millet Upma | Thinai Arisi Upma »

    Reader Interactions

    Comments

    1. Priya Suresh says

      March 10, 2022 at 7:48 pm

      Omg, such a fantastic dhokli dish, fresh pigeon peas i miss them here. Wat a complete meal.

      Reply
    2. Kalyani says

      March 10, 2022 at 7:48 pm

      Yummmm! I love dal dhokli so this is another yummy recipe :))

      Reply
    3. MySpicyKitchen says

      March 10, 2022 at 7:48 pm

      I always keep a pack of frozen tuvor in the freezer and like it in curries and also rice varieties. Tuvor dhokli looks delicious and would love to have it with rice.

      Reply
    4. www.annapurnaz.in says

      March 10, 2022 at 7:48 pm

      I have heard alot about dhokli, but never tried it. Your beautiful presentation and description is tempting me to try it... bookmarked

      Reply
    5. Archana says

      March 10, 2022 at 7:48 pm

      Love the dhokli actually i am sure my FIL will love it. Will make it for him.

      Reply
    6. Suma Gandlur says

      March 10, 2022 at 7:48 pm

      Fresh pigeon peas' version dhokli sounds interesting.

      Reply
    7. Harini R says

      March 10, 2022 at 7:48 pm

      Very interesting use of fresh tuvar. I will probably have to use the frozen variety.

      Reply
    8. Pavani says

      March 10, 2022 at 7:48 pm

      Thanks for sharing this traditional dish Smruthi. This sounds like an amazing dish.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Holi Recipes

    • Thandai Masala Recipe | Thandai Powder
    • Rose Shrikhand Popsicles
    • Rose Thandai
    • Thandai Ice Cream
    • Baked Thandai Gujiya
    • Thandai | Spiced Milk Drink

    Popular Recipes

    • Air Fryer Noodles
    • Papdi Chaat Dip
    • Rose Boba (Bubble) Tea
    • Air Fryer Handvo
    • Instant Rose Peda
    • Instant Pot Tom Yum Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Herbivorecucina.com