Sep 112012
 

Dal Dhokli Recipe is one of the traditional Gujarati Recipes. This recipe doesn’t need chapatti or rice to eat with as Dal Dhokli is cooked with sort of chapatti in the dal.

Cooking Time: Appr. 40 Minutes
Serves: 4-5 People

Dal Dhokli Recipe

Ingredients:

For the dhokli:

½ cup wheat flour
½ cup gram flour or just use 1 cup wheat flour
½ teaspoon turmeric
½ teaspoon chili powder
1 tablespoon oil
Salt to taste
Water as need

For the dal

1 cup toor dal (yellow pigeon peas)
1 teaspoon turmeric
½ teaspoon garam masala
1 tablespoon lemon juice
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2-3 dried red chilies
10-12 curry leaves
¼ teaspoon asafoetida (hing powder)
2 tablespoon jaggery (or sugar)
1 teaspoon grated ginger
2-3 Tablespoons of chopped coriander
1 tablespoon oil
Salt to taste

Dal Dhokli Recipe Cooking Method:

1. To make dough for dhokli, add all ingredients dhoklis list in a large bowl apart of oil and water. Mix well. Then add oil and mix again well to make sure oil is mixed properly. Make the dough using warm water like chapatti dough. Divide the dough into 4 or 5 pieces, and roll out each piece into a round or rectangle about as thick as a chapatti. Use sharp knife or pizza cutter to cut into diamond pieces about 2″ X 2″ in size. Separate all dhokli pieces from each other and leave aside for at least half an hour to two hours.

2. Cook dal with turmeric powder, salt and garam masala in a pressure cooker or in a large pan until it is overcooked and mushy. Whisk it to make sure it is smooth.

3. Add all dhokli pieces one by one in a boiling dal. Add lemon juice, chopped coriander, grated ginger and jaggery. Stir gently and cook for 5-7 mins or until dhokli is cooked (add some water as when dhokli is cooked, dal will get thicker too).

4. Heat the oil in separate pan. Add mustard seeds, fenugreek seeds and cumin seeds. When the seeds crackle, add asafoetida (hing powder) and red chillies. Stir well, turn off the heat and add curry leaves. Stir for few secs.

5. Add this tadka to boiling daal dhokli and mix well.

6. Finally turn off the heat and garnish dal dhokli with chopped coriander. Leave it for 5-7 mins before serving.

Serve daal dhokli hot squeezing lemon juice on it.

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