Words by Maghi Devi Rathi
Seven generations old recipe from the kitchen of Maghi Devi Rathi from Jaisalmer, Rajasthan
Back in the day when we milled flour at home, we used a traditional hand grinding stone. After milling the wheat, the leftover husk and coarse grains known as Cheli were collected. To ensure nothing went to waste, my mother would turn this Cheli into delicious dhoklas, which eventually became known as Cheli ke Dhokle.This practice has been passed down through generations and remains a tradition in our home. Though the hand grinding stone is no longer a part of our routine, this recipe continues to hold its place in our kitchen.
Back in the day when we milled flour at home, we used a traditional hand grinding stone. After milling the wheat, the leftover husk and coarse grains known as Cheli were collected. To ensure nothing went to waste, my mother would turn this Cheli into delicious dhoklas, which eventually became known as Cheli ke Dhokle.
Even today, these dhoklas are a beloved breakfast, relished by my children, grandchildren, and now even my great-grandchildren. Unlike the usual soft dhoklas, Cheli ke Dhokle are round, resembling medu vadas. Served piping hot, they pair really well with ghee and powdered sugar or even fresh curd. As I watch my family enjoy them, I can only hope that this tradition continues for generations to come, keeping alive both the recipe and the memories they hold.
This recipe makes 16 pieces / serves 8 people approximately
Ingredients:
- 1 cup- wheat daliya
- 1 cup- buttermilk
- ½ cup- moong dal, soaked for 2 hours
- 1 and ½ cup coarse wheat flour
- 1 and ½ tsp- sugar
- 2 tsp- oil
- 1 and ½ tbsp- chilli powder
- 1 tbsp- coriander powder
- ¼ tsp- turmeric powder
- ¼ tsp- asafoetida
- 1 tsp- crushed coriander seeds
- 1tsp- cumin seeds
- ¼ tsp- ENO
- ½ cup- buttermilk
- Ghee for greasing
- Salt to taste
Method:
- Soak the wheat daliya and 1 cup buttermilk overnight
- Next day, add the soaked moong dal, coarse wheat flour and give it a good mix.
- Add the spices- chilli powder, coriander powder, cumin seeds, turmeric powder, crushed coriander seeds asafoetida and ½ cup buttermilk and mix well.
- Lastly, add ENO or baking soda and combine this mixture.
- Take idlli moulds and grease them with ghee.
- Make small balls of the mixture, flatten them in the mould and make a small circle in the centre just the medu vada.
- Steam the dhokla for 20-25mins
- Serve it with ghee and powdered sugar
