Dal dhokli is a traditional Gujarati dish, usually made with tur dal and wheat flour. It is simple and easy to cook. It is a pot meal served without rice or bread as it includes both. But this recipe of dal dhokli is unique because if it is presented itself in the food, then it would also fill the stomach.
By looking at this recipe and its ingredients, you will find the process of this recipe long, but it is not so, it is very easy to make.
The lentils in this recipe are exactly the same as Gujarati sour sweet lentils and dhokli made with whole wheat flour. Dhokli flour is prepared from wheat flour with some spices. Then roll to make a thin chapati and cut into small pieces or in the shape of diamonds. Then cook these pieces by boiling them and cook till the dal becomes soft. Usually I like to make dal-dhokli differently every other third day, the main reason is that dal is often made in Indian kitchens and if dal or chapati is left, then it is best to make dal dhokli . It is a good and light food for toothache or any disease.
Here I am following gujarati style of dal dhokli, in which I have mixed the uncooked dhokli directly into the boiling dal. There are some tips and ways to make this recipe, keeping in mind that you can also make this recipe perfect.
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First of all, if the dhokli bread is thin then it will be better because if you roll it thick then it will require more time to cook it in the dal. Also, consuming unripe dhokli can cause indigestion.
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Put the dhokli pieces one by one in the dal because putting all the dhokli together will make them stick to each other during boiling.
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Finally, when cooled, the mixture of dhokli and dal will thicken. And you may have to add water to this mixture and if you serve it later, then you boil the dhokli at the same time.
With the healthy and spicy taste of this recipe, you must also try it at your home.
Dal Dhokli
Print RecipeIngredients
- FOR DAL- 1 cup Toor Dal
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 1/2 cup Tomato Chopped
- 5 cups Water
- 1 tsp Jaggery (gur) grated
- 3 tbsp Lemon Juice
- Fresh Coriander For Garnishing
- Roasted Peanuts For Garnishing
- FOR DHOKLI - 1 cup Whole Wheat Flour
- 2 tbsp gram flour (Besan)
- 1 tsp Salt
- 2 tsp Vegetable Oil
- 1 tsp Ajwain
- 1/2 tsp Turmeric Powder
- FOR TEMPERING - 2 tbsp Ghee
- 1/4 tsp asafoetida (Hing)
- 1 tsp Cumin Seeds (jeera)
- 1 tsp Mustard Seeds (raai)
- 10-12 Curry Leaves
- 3-4 Green Chilli Slit into half
Instructions
FOR DAL:
- First, nicely wash toor dal.
- Pour 4 cups of water in a pressure cooker along with washed toor dal, chopped tomato, turmeric powder, red chilli powder and salt.
- Cook under pressure until the dal softens.
- Once dal cooked, remove the pressure cooker from the heat and let the pressure release.
- Now add jaggery, lemon juice and 2 cups of water in dal and stir well.
FOR DHOLKI :
- In a mixing bowl, add whole wheat flour, gram flour (besan) ajwain, turmeric powder, salt and vegetable oil.
- Combine all the ingredients well.
- To make a soft chapati like dough, knead it by adding some water.
- Then make small balls of the dough and roll to make a thin chapati.
- Cut the chapati into small pieces in whatever shape you want.
- Add the pieces into the cooked and prepared dal.
- If the dal is too thick then add a little water in it.
- Cook for 10-12 minutes over medium heat until the chapati pieces is well cooked.
FOR TEMPERING:
- Heat the ghee or oil in a small non-stick pan.
- Once it is hot, add hing, cumin seeds and mustard seeds and allow them crackle for a few seconds.
- Add curry leaves and green chilli and sauté over medium heat for a few seconds.
- Add this tempering over the dal and gently mix.
- Garnish the dal dhokli with fresh coriander and sprinkle roasted peanuts on top.
Tips:
- Dal for Dal Dhokli must be watery. The dhokli pieces will absorb the water and thicken the dal.
- After adding the dhokli to the dal, be sure to finish the recipe the same day. This doesn’t refrigerate very well. The dhokli stick together and form a lump.
