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Mooli ki Dhokli (Muda Dhokli) is a traditional Gujarati recipe that combines flavour and nutrition in a unique way. This dish features spiced, coarse wheat flour dumplings prepared with fresh radish (mooli) and its tender leaves, blended with simple, everyday spices. The result is a delightful and wholesome meal. In this recipe, I’ll share an easy yet distinctive method to make Mooli Dhokli using a pressure cooker and the steam cooking technique. This method enhances the taste and makes the dish incredibly soft and flavorful.
Mooli Dhokli is typically served with Gujarati thepla and masala chaas, making it a complete and satisfying meal. The recipe is simple, and the ingredients are usually available in every kitchen. Do give it a try!
Tips for Making Delicious Gujarati Muda Dhokli at Home
- Use fresh ingredients:
- Always use fresh mooli (radish) and its leaves for the best flavor. Ensure the proportion of mooli leaves is higher than the radish itself.
- Finely chop the mooli leaves and slice the radish into thin pieces. This ensures quicker cooking. Avoid cutting thick slices of radish.
- Do not dry the radish or its leaves after washing; their natural moisture helps steam-cook the dhokli in the pressure cooker.
- Choice of flour:
- I prefer using coarse wheat flour combined with basic spices to make the dhokli.
- Alternatively, you can use regular wheat flour or a mix of wheat flour and semolina (rava) if coarse wheat flour isn’t available.
- Shape the dhokli into thin and small pieces for even cooking.
- Steam cooking in a pressure cooker:
- This recipe uses a steam cooking technique without a pressure cooker whistle.
- Cook on low flame, allowing the moisture from the mooli leaves to create steam that cooks the dhokli perfectly. This method is similar to the technique used for baking cakes and biscuits in a pressure cooker.
- Make it spicy:
- For the best flavor, prepare mooli dhokli with a slightly spicy touch to enhance its taste.
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Mooli ki dhokli recipe | Gujarati muda dhokli recipe | muli ki dhokli
Ingredients
For chilli-ginger-garlic paste
- 3-4 spicy green chilli
- 1 inch ginger
- 7-8 garlic cloves
- 1 tsp cumin seeds
- Pinch of salt
For dhokli
- 1 cup coarse wheat flour
- 1 tbsp chilli-ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ½ tsp ajwain
- Pinch of hing
- 2 tbsp white sesame seeds
- ¼ tsp baking soda
- 1 tsp lemon juice
- 1 tbsp oil
- ½ cup coriander leaves
- 5-6 tbsp water or as required
For muda dhokli
- 300 grm mooli leaves
- 100 grm or 2 medium size mooli
- 7-8 tbsp oil
- 2 tbsp peanutes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dry red chilli
- 3-4 black pepper
- 1 inch cinnamon
- 3-4 cloves
- Pinch of hing
- ½ tsp ajwain
- 3-4 curry leaves
- ½ cup chopped tomatoes
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp white sesame seeds
- 1 tbsp sugar
- 1 tsp lemon juice
- Some coriander leaves
Instructions
- Cut 300 grams of mooli leaves finely and slice the mooli into thin slices.
- Wash both with water.
- In a mixer jar, add 3-4 green chilies, 1-inch ginger, 7-8 garlic cloves, 1 tsp cumin seeds, and a pinch of salt.
- Without adding water, coarsely crush the mixture and set it aside.
- In a mixing bowl, add 1 cup of coarse wheat flour, 1 tbsp of chili-ginger-garlic paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, salt to taste, ½ tsp ajwain, a pinch of hing, 2 tbsp white sesame seeds, ¼ tsp baking soda, 1 tsp lemon juice, 1 tbsp oil, and ½ cup coriander leaves. Mix well.
- Add 5-6 tbsp of water and make a tight dough for dhokli.
- Make small, thin dhoklis from the dough and set them aside.
- In a pressure cooker, add 6-7 tbsp oil.
- Add 2 tbsp of peanuts and fry them on medium flame. Remove them to a plate and set them aside.
- In the remaining oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dry red chilies, 1-inch cinnamon, 3-4 black peppercorns, 3 cloves, a pinch of hing, ½ tsp ajwain, and 3-4 curry leaves. Sauté well.
- Add the chili-ginger-garlic paste and sauté.
- Add the mooli leaves and mooli slices, spreading them in a thin layer.
- Arrange the dhokli pieces on the mooli leaves.
- Repeat the layers by adding mooli leaves and mooli slices, followed by dhoklis. Repeat this process 3 times, ensuring the top layer consists of mooli leaves and slices.
- Cover the pressure cooker with its lid, but do not place the whistle.
- Cook the mooli dhokli on a slow flame for 10 minutes.
- After 10 minutes, add ½ cup chopped tomatoes, 1 tbsp red chili powder, 1 tbsp coriander powder, ½ tsp turmeric powder, salt to taste, 1 tsp garam masala, 1 tbsp white sesame seeds, fried peanuts, 1 tbsp sugar, and 1 tsp lemon juice.
- Do not mix the masala; cover the pressure cooker lid and cook on a slow flame for another 10 minutes.
- Open the lid, mix the masala well, and cover the cooker with a plate. Add some water to the plate and cook on a slow flame for 10 minutes.
- Remove the plate and check if the dhokli and mooli are properly cooked.
- Mooli dhokli is ready. Garnish with coriander leaves.
- Serve hot with thepla and masala chaas.
Notes
- The proportion of mooli leaves should be more than mooli.
- Cut mooli into thin slices; do not cut them into thick slices.
- Use coarse wheat flour for the dhokli dough. You can use regular wheat flour mixed with rava as an alternative.
- Knead tight dough for the dhokli.
- Make small, thin dhoklis.
- Do not place the whistle on the cooker, as we want to cook mooli dhokli using steam.
- Do not mix the masala. Cook on low flame for 10 minutes.
- Mix the masala, cover with a plate, and add water to generate steam, ensuring the mooli dhokli cooks properly.
- Muda ni dhokli taste great when it prepared spicy.
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