Ras No Fajeto (Mango Kadhi)

Ras No Fajeto

Fajeto or ras to fajeto as it is addressed is a mango flavored Gujarati kadhi. Yogurt whisked with mango pulp and gram flour is tempered with spices like cinnamon, ginger powder, cloves etc and served with hot puris. Mango season in Gujarati homes means mangoes for lunch breakfast and dinner and may be in between for snacks too. When I first heard of this dish, I was very skeptical ( I hate sweet flavors in main course, especially with rice) but the taste won me over. Mango kadhi might not sound appetizing if you are not a mango lover but if you like Gujarati food, this dish is worth a try.

The richer the aroma of mangoes, the flavorful fajeto you will have. Ratnagiri or alphonso are the best choices for this kadhi.if you want to add more flavor you can replace the water in buttermilk with the water from mangoes (from peels and stone). You can adjust the sugar in this dish depending on the sweetness of mango pulp and as per taste. You can even replace sugar with jaggery. For the pulp, I would recommend a thick and strained pulp.

The dry spices especially ginger powder (saunth) complements the mango flavor very well. Try not leaving that out if you are short of ingredients. You can use oil instead of ghee for the tempering. Some people roast and powder the cinnamon, cloves, and dry ginger, but I like the taste with whole spices (I can take them out once I have the desired flavor).

While fajeto can be eaten with rice too, I love it with hot puris.

Mango Kadhi


Serves 2

  • 5 cup butter milk (1/2cup yogurt+1 cup water)
  • 1/2 tbsb gram flour (besan) besan
  • 1/4 cup mango pulp
  • 2-3 pinches turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp sugar
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • ¼ tsp mustard and cumin seeds
  • 1 dry red chilli
  • 1 green chilli
  • 4 cloves
  • 1 piece of cinnamon
  • 1/4 tsp dry ginger powder (saunth)
  • 8-10 curry leaves
  • 1 inch piece of ginger grated


Combine the ingredients for fajeta in a bowl and whisk well. Make sure there are no lumps. Keep aside.

Heat ghee in a kadhai or thick bottomed pan. Add cumin and mustard seeds. Once the seeds crackle, add the curry leaves, dry red chilli, green chilli, cloves, cinnamon, ginger powder, and grated ginger. Sauté for 5-10 seconds. Add the yogurt mix and continue stirring till the mixture comes to a boil. You can do this on high flame too. Once the fajeta comes to boil, reduce the flame and cook it for 2-3 minutes. Serve hot with puri or rice.

Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)

Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)

Dal dhokli for me is the Indian version of ravioli pasta. This is just spicier and healthier. For those who haven’t heard of it, it is fresh homemade whole wheat pasta in lentils gravy. You want a simpler explanation? In my mom’s words, it is a perfect dish to finish off the leftover dal at home. This one pot meal is a gujju dish but it is a common menu item at my place. This is my family recipe of dal dhokli so it is slightly different from the traditional Gujarati dal dhokli. My mom makes it without the sugar.

Boiled toor dal (split pigeon peas/arhar dal) is tempered with spices and dhoklis made with whole wheat flour and gram flour (besan) are added to create this one dish meal. The thing you need to take care of while making this dish is to add the dhoklis when the dal boils, or else they will stick and get lumpy. You can shape the dhoklis as you like. Diamond shape is the most common one.

You can make the dhoklis in advance and freeze them to use them next time you have a leftover dal or when you want a quick meal. Though this is a one dish meal, some families make rice with this dish. It is a perfect meal for a cold winter evening. Serve the dal dhokli with fresh cut onions and a piece of lime.

Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)


Serves 4

For Dal

  • 1 cup toor dal (split pigeon pea lentils) washed and soaked
  • 2 tbsp ghee
  • ¼ tsp cumin seeds
  • 10-12 curry leaves
  • 5-6 cloves
  • 1 piece cinnamon
  • 8-10 fenugreek seeds
  • 1 bay leaf
  • 2 dry red chillies broken
  • 1 green chilli slit
  • 2 inch piece of ginger
  • ¼ tsp asafoetida (heeng)
  • 1 tsp lime juice
  • 1 tsp red chilli powder
  • ¼ tsp turmeric
  • 2 tbsp chopped fresh coriander
  • ¼ tsp garam masala
  • salt to taste

For Dhokli

  • 1 cup whole wheat flour
  • 2 tbsp gram flour (besan)
  • ½ tsp carom seeds (ajwain)
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste


For the Dhoklis

Combine all the ingredients for dhokli and make a stiff/firm dough using enough water. Cover and keep it aside for 15 minutes (you can prepare the dal in these 15 minutes). Knead the dough again after 15 minutes and divide it into five equal rolls. Roll out each portion into a 7-8 inch circle. Do not roll the dhokli very thin. You can look at the image above for approximate thickness of the dhokli. Cut the rolled circle into small diamond shapes using a knife or a cutter.

For the Dal

Pressure cook the dal with little salt in 1 ½ cup of water. Once the pressure is released, open the cooker and blend the dal the dal till it is smooth. Add 3 ½ cups of water, turmeric powder, red chilli powder, garam masala, and salt. Bring to boil. Heat 2tbsp ghee in a separate pan. Add cumin seeds, curry leaves, ginger, green chilli, cloves, cinnamon, fenugreek seeds (methi dana), bay leaves, dry red chillies, and asafoetida. Sauté on a low flame for 1 minute. Add this tadka to the boiling dal and mix well.

Just before serving, bring the dal to boil. Once the dal boils, add the dhokli pieces one by one and stir gently. Cook on low flame for 8-9 minutes stirring occasionally. Add more water if the dal thickens while boiling. Add the lime juice and chopped coriander.

Serve hot with fresh cut onions and a wedge of lime and You can also add a spoonful of ghee (optional).