I have such lovely memories of childhood making the dhokli’s . My Mom used to make me do the discs for the dhokli’s. We never missed to make dhokli’s on a rainy day.. It was so soothing to have warm dhokli on a cold day. I remember my nani ( mother’s mom), when we went for a vacation to rajasthan after all the roaming we reached home late night around 2 with hunger pangs , and My nani made us garam garam dhokli’s in charcoal stove. I must say it was the yummiest dhokli I ever had. They say everyone have their own Haath ka swaad which is very true my mom, masi and nani make yummy food even if it is a simple sambhar or rasam it tastes so gud when they make with their magical hands . Though we make rajasthani dhokli at home often the neighbor states also make their own variations of dhokli. There is gujrati dhokli and maharastrian version too.
It is so nice to post similar recipes from different states, my explorer mind always look for something new . But today i landed up doing the same with some difference. They have very minimum difference, but the minimum difference have great impact in the taste. They taste completely different. So today am sharing the maharastrian version which is called Varan Phal .. Varan is Dal and Phal is the wheat flour dumplings ( or the wheat flour pasta) . This can also be said as Indian pasta in gravy kind. I tried this version and loved it too.
Chakolaya
| Category | Preparation time Cook Time | |
|---|---|---|
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Maharastrian Recipes
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15 mins 20 mins |
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- In a bowl mix wheat flour, salt, ajwain, oil and make a stiff dough.
- In a pressure cooker cook toor dhal with lashun for 3-4 whistles.
- After the dal is done mash it well, in a separate pan heat oil.
- Add mustard seeds, after they splutter add turmeric pd, red chiili pd, coriander pd and sprinkle some water.
- Add this tempering to the mashed dal, Add the kokum extract and add 2-3 cups of water to make it thin.
- In simmer keep the dal for boil.
- Till then divide the dough into equal parts and roll it in a rolling board.
- Give horizontal and vertical cuts to make square or diamond shapes . keep the square cuts in a plate . Do this for all divided dough.
- Once the dal starts boiling slide on the prepared square cuts in the dal.
- Cook the dhokli’s in the dal for 15 mins in medium flame or till they are cooked.
- Once they are cooked, serve them hot with ghee simmered and garnished with coriander leaves and some chopped onions.
Chakolaya is new to me.. But looks so delicious!! You have presented it very well Manju!
Interesting recipe Manju never heard of it but pathalae theriyuthu Semma tasty ah errukum pola