401st post on my website!! 
This is a very famous sabji which many Guajarati's prepare. Whenever we want to feed more people with less green beans (chawli or fansi) especially when they are expensive, we add dhokli and it will feed lot more people. You can use chawli/chauli which are fresh black eyed pea or fansi whch are fresh French beans. This is also prepared without using root vegetable (onion, garlic, potato, etc) recipe so Jain community makes it often. It is a simple curry with really nice flavours. I have added tip to keep chawli/fansi (green beans) green without using baking soda. It's similar to gatte ki sabji but slight variation as gatte (dhokli) are cooking with vegetables in sauce.
Please note that you can see printable version at the end. You need to use chrome browser to print or save copy of the recipe.
This recipe serves 3-4 people.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
For dhokli
3 tbsp besan/gram flour
1 tbsp wheat flour
1/3 cup chopped methi leaves
1½ tbsp oil
1/2 tsp ajwain seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
Other ingredients
3 cup green beans (fansi or chawli) chopped
1 tsp mustard seeds
1 tsp cumin seeds
Small pinch of asafoetida
1/2 tsp sugar
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
Salt to taste
Oil for cooking
Procedure
1. Mix all dhokli ingredients in a bowl. Add very little water at a time and make hard/tight dough. Now make small coin size dhokli. Keep aside.
2. Heat pan with 1½ tbsp oil. When oil is hot, reduce the heat to medium and add mustard seeds and cumin seeds. Once seeds start to splutter, add asafoetida and chopped beans. (tip: add 1/2 tsp sugar in the pan so green beans will stay green and it will not change colour). Also add salt. Mix everything well and cook for 2-3 minutes stirring frequently.
3. Then add 2 cups of water in the same pan, cover with lid and bring water to boil (1-2 minutes).
4. Remove the lid and add all the dhokli one at a time, mix it properly and cover with lid and cook for 15-20 minutes on low to medium heat stirring occasionally. Let dhokli cook completely. You can break and taste one to see if it's not raw yet. If you notice water is soaked then add some more water.
5. Then add spices like turmeric, chili and coriander powder and mix well. Cook on low for 3-4 minutes with lid on. Turn off the heat.
6. Garnish with cilantro. Serve this hot with roti, kadhi and rice.
This sabji has wonderful flavour of ajwain. You can make it slightly sweet if you like. If you are reheating next day, then heat in a pan with little water so it will taste fresh again. You can use the same recipe for fansi or chawli.
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Chawli Dhokli Sabji
Ingredients:
For dhokli
3 tbsp besan/gram flour
1 tbsp wheat flour
1/3 cup chopped methi leaves
1½ tbsp oil
1/2 tsp ajwain seeds
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
Other ingredients
3 cup green beans (fansi or chawli) chopped
1 tsp mustard seeds
1 tsp cumin seeds
Small pinch of asafoetida
1/2 tsp sugar
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
Salt to taste
Oil for cooking
Procedure
1. Mix all dhokli ingredients in a bowl. Add very little water at a time and make hard/tight dough. Now make small coin size dhokli. Keep it on a side.
2. Heat pan with 1½ tbsp oil. When oil is hot, reduce the heat to medium and add mustard seeds and cumin seeds. Once seeds start to splutter, add asafoetida and chopped beans. (tip: add 1/2 tsp sugar in the pan so green beans will stay green and it will not change colour). Also add salt. Mix everything well and cook for 2-3 minutes stirring frequently.
3. Then add 2 cups of water in the same pan, cover with lid and bring water to boil (1-2 minutes).
4. Remove the lid and add all the dhokli one at a time, mix it properly and cover with lid and cook for 15-20 minutes on low to medium heat stirring occasionally. Let dhokli cook completely. You can break and taste one to see if it's not raw yet. If you notice water is soaked then add some more water.
5. Then add spices like turmeric, chili and coriander powder and mix well. Cook on low for 3-4 minutes with lid on. Turn off the heat.
6. Garnish with cilantro. Serve this hot with roti, kadhi and rice.
This sabji has wonderful flavour of ajwain. You can make it slightly sweet if you like. If you are reheating next day, then heat in a pan with little water so it will taste fresh again. You can use the same recipe for fansi or chawli.
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