Dal Dhokli (Gujarati Style)



              Dal dhokli is one of the most loved gujarati dish. Made by cooking dough slices in dal this recipe has an amazing taste which is a bit of sweet and spicy both. In a Gujarati family, every Sunday there is a dal dhokli for lunch.
           

Timing :

  • Preparation time : 10 minutes
  • cooking time : 25 minutes
  • Total time : 35 minutes

 Ingredient :

For dhokli :
  • Wheat flour : 1 cup
  • Gram flour : 2 tsp
  • Red chili powder : 1 tsp
  • Turmeric powder : ¼ tsp
  • Cumin seeds : ¼ tsp
  • Coriander leaves (chopped) : 1 tsp
  • Oil : 2-3 tbsp
  • Salt to taste 
  • Water for dough
For the dal :
  • Toover Dal : 1 cup
  • Ghee : 2 tbsp
  • Mustard seeds : 1 tsp
  • Cumin seeds : 1 tsp
  • Dry red chili : 2
  • Kokum : 1
  • Asafoitida : ⅛ tsp
  • Red chili powder : 1 tsp
  • Turmeric powder : ½ tsp
  • Tomato (chopped) : ¼ cup
  • Ginger-garlic paste : ½ tsp
  • Green chili : 2-3 (optional)
  • Lemon Juice : ½ tsp (optional)
  • Jaggery : 2 tbsp
  • Curry leaves : 7-8
  • Coriander leaves (chopped) : 1 tbsp
For garnishing :
  • Coriander leaves and ghee
Method :

 For the dough:
  • First of all, in a bowl add wheat flour, gram flour, turmeric powder, red chili powder, cumin seeds, coriander leaves, salt, oil and mix well.
  • Mix well making sure all the spices are mix well.
  • Add water as required and need make a semi soft dough.
  • Keep the dough aside to rest for 5 minutes.
  • Take a small portion of dough, make small ball, dust it with wheat flour and roll it.
  • Cut the roll in medium pieces of any desired shape.
For dal :
  • Clean, wash and drain the dal.
  • Combine the dal and 2 cup of water in a pressure cooker for 3 whistle.
  • Allow the steam to escape before opening the lid.
  • Mash the dal to smooth consistency. 
For tampering : 
  • Now take a deep kadai heat 2 tbsp ghee. Add mustard seeds, ginger-garlic paste and cumin seeds, dry red chili and suite it for a minute.
  • Then add Asafoitida, curry leaves and kokum.
  • Add cook dal and add red chili powder, turmeric powdaner, green chili and chopped tomatoes.
  • Cook it on medium flame until tomatoes turn soft and mushy. Mix well adjusting consistency as required.
  • Add jaggery, lemon juice and salt to taste. mix well.
  • Once a dal comes to a boil, drop in dhokli pieces and give a good mix well.
  • Cover and boil it for 10-15 minutes or until dhokli is cooked completely.
  • Finally, add coriander leaves and switch off the flame.
  • Transfer in to a bowl and garnish with ghee and coriander leaves.


  • Dal dhokli is ready. Serve hot with rice.


Tips : 

  • Adjust Jaggery and lemon juice according to your taste.
  • Dal will get thicker as it cools hence serve it hot.
  • Add the dhikli one by one in to the dal, otherwise they could coagulate to from one big lump.