1. Mix all ingredients for dhokli in a large plate.
2. Knead into a stiff dough, adding water little by little.
3. Knead till smooth, take a small pebblesized portion of dough.
4. Make into round between palms, press making and indent of the thumb.
5. It would look like a tiny saucer, repeat for all dough.
6. Alternatively, roll into large thick chappatis, cut into 1” squares.

To Proceed:

1. Clean and chop string beans into 1” pieces
2. Stirfry in 1 tbsp. ghee for a minute, keep aside.
3. Meanwhile pour ten cups water in a large cookpot, bring to a boil.
4. Once water comees to a rolling boil, add dhoklis.
5. Bring back to a boil, stirring frequently.
6. Once boiling, reduce heat, simmer for 25 minutes, stirring occasionally.
7. Add chawli, all masala powders, except asafetida, cinnamon-clove powder.
8. Add salt, stir, simmer for 7-8 minutes
9. The water should by now start getting thicker and opaque.
10. Add some more water if required.
11. Heat remaining ghee, add clove-cinnamon, asafetida, seeds.
12. Allow to splutter, add curryleaves, mint leaves, green chilli.
13. Add to cooked dhokli, pour into serving dish.
14. Garnish with a drizzle of ghee and coriander.
15. Serve hot and steaming.

Making Time: 75 minutes
Makes:6 to 7 servings
Shelflife:1 day