This is a popular Gujarati delicacy. My sister inspired me to try this one. We always try to keep our dinner light. So I made the delicious dal dhokli for me and my hubby. We enjoyed a bowl of this, which was quite filling , but not too heavy too.
While making this one, I was reminded of a similar dish where the wheat dough is seasoned with appropriate ingredients and it actually does not have dal in it. I will post that sometime.
Till that I hope you try this one and enjoy it too!!
Recipe source- Show me the curry
- Wash the dal. Soak for 20-30 minutes (optional).
- Add the peanuts and fenugreek seeds.
- Pour the water.
- Pressure cook till the dal becomes soft and mushy.(well cooked.)
To make the dhoklis-
- Combine all the ingredients for making dhokli except oil.(see the ingredient list.)
- Add the water accordingly to make a smooth and firm dough. Add oil and knead to a non sticky dough.
- Make three equal sized balls with the dough.
- Roll the ball to a thin circle with a rolling pin.(thinner than a chapati)
- If its sticky, rub some oil on the surface.
- Cut them into small rectangular pieces with a knife.
- (Keep the dough ready and make the dhokli simultaneously as you season the dal.)
- Add the tomatoes.
- Add turmeric powder.
- Add the cooked dal.
- Mix well and add salt and jaggery.
- Add the tamarind paste, coriander powder and garam masala.
- Add the cumin powder and red chilly powder.
- Mix well.
- Pour the water.
- Allow it to boil.
When it comes to a boil, add the dhoklis.
As you are making the dhoklis simulatneouly, keep putting the dhoklis as you make them.
It should be done quickly.
Now cover with a lid.
Cook for around 25-30 minutes.
IngredientsThe raw taste of the dough should go.
- Garnish with coriander leaves.
- Serve warm.
- You can use kokum instead of tamarind.
- You can squeeze in some lemon juice.
- In the original recipe, some green peas is also used. It is cooked when you season the dal. Green peas is added before you add the tomatoes.