Dal Dhokli
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Dal Dhokli

Dal dhokli is a sunday morning delight in most traditional gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal.

Shivangi Mehta

Ingredients

4-serving
  1. 1 cup Toor Dal (oily preferable)
  2. 1 tsp Red chilli powder
  3. 1 tsp jeera Dhana - powder
  4. 1/4 tsp Turmeric powder
  5. 1/2 tsp Garam masala (optional)
  6. 4 - 5 Kokams (washed and soaked)
  7. 15 - 20 peanuts roasted  (optional)
  8. 3 " 4 - 5 pcs Drumsticks (optional)  cut long
  9. 5 cups Water dal for
  10. 1 to taste Jaggery approximately tbsp
  11. to taste Sate
  12. 3 tsps Ghee or oil
  13. 1/2 tsp Mustard seed
  14. 1/2 tsp Cumin Seeds
  15. 3 or 4 - 5 Green chillies chillies slit or Red dried / Boria
  16. 5 - 6 Curry leaves
  17. 6 cloves (optional)
  18. 4 Cinnamon sticks
  19. Pinch Asafoetida / Hing
  20. Dhokli
  21. 1 cup Wheat flour
  22. 1 tsp Chiili powder
  23. 1 tsp jeera Dhana - powder
  24. pinch Turmeric powder
  25. 1 - 2 tbsps Oli
  26. 1/2 cup Water as needed approx
  27. to taste Salt
  28. Wheat flour for rolling

Method

180 mins
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    Wash tuvar dal 3-4 times in warm water and then soak the dal in 4 cups of water for 20-30 minutes.Pressure cook the dal up to 3-5 whistles. Then let it cool down.

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    While pressure cooker is cooling down you can prepare for the dhokli. Mix all the ingredients of dhokli and knead it to a soft dough and divide it into 6-8 portions  and keep it aside till u finish making the dal.

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    Whisk the dal to a smooth consistency and add the following: red chilli powder, dhana-jeera powder, turmeric powder, garam masala, kokam, peanuts, drumsticks, jaggery, water, salt & stir it well and let it boil.

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    On the other side of the stove temper the Dal step by step. Heat the oil and add the mustard seeds, once you hear them crackle and the following: cumin seeds, green chillies, curry leaves, cloves, cinnamon sticks, hing. Switch off the flame and stir it well before mixing it with the dal.

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    After mixing it well let the dal come to a boil and let it simmer on low flame for about 15 minutes after that. You can add remaining 1 cup of water depending on how thick or liquidy you prefer the dal to be. 

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    Now you can take the soft dough and roll it into a big thin rotis. If required u can use a little bit of wheat flour to dust the dough to avoid sticking on the platform. 

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    With a knife cut the rotis into medium sized square pieces. Add these pieces to the boiling dal one by one otherwise they could coagulate to form one big lump and stir gently. Cover the pot with the lid slightly open. Simmer till they are cooked for about 7-10 minutes. If you like a little tangy flavour you can squeeze a little bit of lemon juice.

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    Taste it and garnish it with coriander and serve it hot.

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