Dal Dhokli
Daal Dhokli is a regional cuisine of India, which is mostly popular in Rajasthan , Gujrat and some parts of Bihar, UP & Maharashtra. Daal dhokli is a lentil based food, which can be made in Arhar daal, green Moong dal or in mix daal(most popular in arhar daal). Basically Daal dhokli is a combination of lentil and wheat flour. In this recipe we make flower shaped pockets of wheat flour dough and cook them in the semi liquid boiled arhar daal. Here is the recipe of Daal Dhokli.
Equipment
- pressure cooker
- Rolling board
- Rolling Pin
- Small frying pan
Ingredients
For Dal preparation
- 1/2 Cup Arhar/ toor dal/ pigeon pea
- 1/2 tsp Turmeric/ haldi powder
- 1.5 tsp White salt
- Sufficient and quantity of water for boiling dal
- 1 tsp Grated ginger
- 2-3 Chopped green chilli
- 1/2 tsp Garam masala powder
For Dhokli
- 1 cup Wheat flour
- 1 tsbp Oil
- 1/2 tsp Salt
- 1/4 tsp Haldi/Turmeric
- Water for making a roti or chapati dough
For Tempering
- 2-3 tbsp Desi ghee
- 1/4 tsp Hing
- 1/2 tsp Mustard seeds
- 1 tsp Red Chili Powder
Other Ingredients
- water for making semi liquid daal
- Lemon Juice (at the time of serving)
- Chopped coriander for garnishing
Instructions
For Dal preparation
- Wash toor dal/ pigeon pea/arhar daal
- Soak it for 10 minutes
- Now take a pressure cooker, add daal, turmeric/haldi powder, and salt. Next add sufficient quantity of water for boiling.
- Cook Daal for 3 whistles
For Dhokli Preparation
- While the daal is boiling, make the roti dough of wheat flour by adding water, salt, turmeric powder and oil.
- Take a small piece of dough, for making a chapati of medium thickness.
- Using a knife cut squares from this chapati. (I made the square of 2 in x 2 in)
- Make a flower shape dhokli from each square by joining cross corners of the square piece, See image for reference
- Repeat this procedure with all the square pieces of the complete dough
- The dhoklis are ready 🙂
- NOTE :1. While keeping the dhoklis in a plate, do not keep each dhokli too close to one another, keep sufficient space between each dhokli.2. To avoid dholkis sticking to the plate surface, Dust the plate surface with the help of flour.
For Dal Dhokli Preparation
- Open the pressure cooker and check if the daal is cooked completely. Mash the daal completely with the help of a churner to give even texture.
- Now add water to make it semi liquid (about 500 - 600 ml, you may add it according to your required consistency)
- Now add garam masala, ginger and green chilli and boil it
- When it starts boiling, carefully add the prepared dhoklis one by one
- Keep on stirring at different intervals when you are adding the dhoklis in the daal. This prevents the dhoklis from sticking with one another.
- Boil the dal dhokli until the dhoklis get cooked.
- Note: to check whether the dhoklis are cooked, press gently with your fingers, if the dhokli's aata doesn't stick then the dhoklis are cooked.
Tempering
- Take a small pan, add ghee.
- Once the ghee gets hot, add hing, and mustard seeds. Let them crackle
- Now add red chilli powder and pour this rich tempering on Dal Dhokli
- Before Serving, squeeze a little lemon juice according to your taste in the daal dhokli. Garnish with coriander and Serve it Hot!
Notes
You may serve it with sugar. To give a sweet and sour flavour!
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Happy Cooking 🙂
