Dal dhokli is always been my all time fav Rajasthani dish which i love from my child hood. Mom used make them often and we enjoyed them warm with lots of flavour in it with lots of coriander leaves. My mom used made them yummy every time :). This is one of the famous rajasthani dish generally prepared and enjoyed in cold weather . Dhokli’s are also prepared by gujurati people but they prepare them in a slight different way , rajasthani dal dhokli are made a bit spicy too so they taste very different from the gujarati version. This recipe is how my mom makes and I love it a lot.
This dal dhokli is so very comforting and yummy, and perfect for the winter here . There are many versions a Dhokli can be made and I have prepared Cluster beans dhokli ,moong dal dhokli, Fansi dhokli nu shaak already. There are many other dhokli variations which I will post in future :). Dal dhokli a very traditional rajasthani dish is my fav among all , I remember once my grand mom ( mom’s mother) prepared in Sigidi chula ( the olden days stove) for us and served us hot with some papad , they tasted even more yummier . So enough of tempting talks now moving to the recipe to tempt you all more .
Ingredients
For dhoklis
1 cup Wheat flour
1 tsp Red chilly powder
1/4 tsp Turmeric pd
1/2 tsp Cumin pd
1/2 tsp Carom seeds
Salt To taste
1 tbsp oil
ver
For Dal
1/2 cup Toor dal
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
1 no Tomato (chopped)
1 tsp Red chilly powder
1/2 tsp Turmeric powder
1/2 tsp Coriander pd
1/2 tsp Cumin pd
A pinch of Asafeotida
1 sprig Curry leaves
1 tbsp Oil
Salt To taste
water as needed
For Serving
1 tbsp Ghee
1 no Onion (chopped)
Coriander leaves (chopped)
Lemon
Method
For Dhokli
- In bowl put wheat flour, red chilly powder, turmeric pd, cumin pd, carom seeds, oil . Mix them well , add sufficient amount of water to make a stiff and smooth dough.
- Divide the dough in to small balls , press them like a disc , flatten the disc a little with your fingers in a circular motion to for an even shape.
- With the help of your thumb make a hole in the center of the disc.
- Continue making the same for rest of the dough ,and spread them in a plate .
- Do not overlap the disc it may stick to each other.
- After making the disc cover them with a cloth to avoid them to dry off.
For Dal
- Wash and pressure cook the toor dal and chopped tomatoes together for 3 whistles. For 1/2 cup of toor dal add 2-3 cups of water.
- After they are cooker mash the well .
- In a sauce pan heat oil add mustard seeds , cumin seeds, curry leaves and allow them to splutter
- Add red chilli pd , turmeric pd, cumin pd, coriander pd and quickly add 1/2 cup of water else the masala will burn .
- After the masala water boils add the mashed dal and sufficient amount of water to make the dal thin .
- Add salt to taste.
- Make a thin consistency and allow the dal to boil.
For Dal dhokli
- Now add the prepared dhoklis to the boiling dal, cook them in simmer for atleast 15-20 min.
- Check whether the dhokli is done my pricking a fork in them.
- Finally add lots of coriander leaves and turm off the stove
- Enjoy them warm with some ghee drizzled , lemon juice squeezed, chopped onions and lots of coriander leaves chopped.
- If you want more flavor you can add garlic to the dal while pressure cooking.
- Make the dal thin as it tends to thicken after the dhokli is cooked in it.
- You can also roll the dough like a roti and slit them to form squares , my mom makes it this way some time to save time .
Sending to Jagruti’s Potluck party
