FANSI MA DHAPKA – A Hearty Hug from Gujarat’s Coastal Kitchens
Some recipes feel like home the very first time you make them—and Fansi Ma Dhapka is exactly one of those treasures. This humble green beans curry comes from Mangrol, a small coastal town in Gujarat where everyday cooking is simple, soulful, and deeply nourishing. It’s the kind of dish that doesn’t try too hard, yet wins you over with its comforting flavors and rustic charm.
Picture this: tender green beans simmering slowly, wrapped in a cozy, golden blanket of creamy besan, gently spiced and wonderfully fragrant. The moment the dhapka thickens and clings to the beans, it transforms into a dish that feels like a warm hug after a long day.
What makes it even more special is its simplicity—no fancy ingredients, no complicated steps. Just pantry staples coming together effortlessly to create something wholesome and satisfying. On busy evenings or nights when I walk in late from work, this is the bowl I reach for. It’s filling, gluten-free, rich in protein, and so delicious that my husband often sneaks in for seconds.
In our home, Fansi Ma Dhapka isn’t just a recipe—it’s a weeknight ritual, a comforting companion, and a reminder that the most beautiful dishes are often the simplest ones.
FANSI MA DHAPKA – A Comforting Gujarati-Style Green Beans Dish
If you love simple, soulful Gujarati food, Fansi Ma Dhapka is going to become a favorite in your kitchen. Made with tender green beans (fansi) and a silky, savory dhapka (a besan-based mixture), this curry is naturally gluten-free, protein-rich, and surprisingly filling.
What I love most is how quickly it comes together with basic ingredients we all have in the pantry. It’s the perfect last-minute meal for busy days, and in my home, it has become a regular weeknight staple. My husband absolutely loves it, and I often enjoy it just as it is—straight from the bowl!
FANSI MA DHAPKA—Why You’ll Love
- Gluten-free & protein-rich
- Quick, one-pot comfort food
- Made with everyday ingredients
- Light, wholesome, and satisfying
Sharing FANSI MA DHAPKA with SHHH cooking secretly Group:
For the month of November , the theme Seasonal Vegetables was suggested by Kalyani. We had to cook any seasonal vegetable available in the area we live in. For this theme I am partnered with Priya Srinivasan. I have given her two secret ingredients Rajma Masala and Tomato . In turn she gave me Besan and PALAK.
. I whipped up these insanely delicious Fansi ma Dhapka and she made Tricolour Capsicum Pilaf.
FANSI MA DHAPKA (GUJARAT SPECIAL)
Equipment
- 1 Mixing Bowl
- 1 Chopping Board
- 1 Knife
- 1 Wide Bottom Pan
- 1 Spatula
Ingredients
For the Subzi
- 250 Grams Chopped Fresh French Beans
- 1.5 Tbsp Oil
- 1 Generous Pinch OF Hing / Asafoetida
- 1 Tsp Fresh Green chili and Ginger Paste
- 1 Salt to Tatse
- 1 Pinch Sugar
For the Dhapka
- 3 Tbsp Besan
- 1/2 Cup Finely Chopped fresh Palak
- 2 Tsp Finely chopped fresh Coriander
- 1 Tsp Finely Chopped Fresh Green Chili
- 1/2 Tsp Ginger Paste
- Generous Pinch Hing / Asafoetia
- Salt to taste
- Pinch of Sugar
- 1 Tsp Oil
- 1/2 Cup Water (Adjust to thick Consistency)
- 1/2 Tsp Eno
Instructions
Cook the Beans:
- Heat oil in a pan and add a pinch of hing (asafoetida). Toss in the chopped French beans along with salt, sugar, ginger-chili paste, and a splash of water. Sauté on medium heat until the beans are slightly tender.
- Allow it to cook
- Prepare the Besan Mixture:
- In a bowl, combine besan (gram flour), finely chopped palak (spinach), fresh coriander, green chili, ginger paste, a pinch of hing, salt, sugar, oil, and water. Mix well, then fold in Eno fruit salt and beat until the mixture becomes light and fluffy.
Add the Dumplings:
- Spoon small portions of the fluffy besan mixture over the cooked beans. Cover the pan and cook on low heat for 5–7 minutes. The dumplings will puff up and turn golden, creating a delicious topping for the beans.
Serve:
- Garnish with fresh coriander and serve hot with rotis, theplas, or enjoy as a wholesome, protein-rich bowl on its own.
Notes
Notes & Tips
- Beans: You can use French beans, green beans, or even Cluster beans Make sure they are chopped evenly for uniform cooking.
- Palak (Spinach): Finely chopping the spinach helps it blend into the besan mixture and keeps the dhapa light and fluffy.
- Eno Fruit Salt: This is optional but helps the besan dumplings puff up perfectly. If unavailable, you can skip it; the dish will still be delicious.
- Spices: Adjust green chili, ginger, and red chili powder according to your spice preference.
- Consistency: The dhapa should be fluffy but not runny. Adjust water accordingly.
- Serving Suggestion: Serve hot with rotis, theplas, or enjoy as a wholesome, protein-rich bowl on its own.
- Make Ahead: You can prep the beans and besan mixture in advance. Just assemble and cook when ready to serve.
If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.
Don’t forget to tag me with the pictures on my social media handles.Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will Smile. Thank you for your encouragement and support.
Fansi ma dhapka looks delish preethi. I have never tasted this delicacy. Love gorgeous green hue the dish has and so beautifully served.