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Today we’ll make dal dhokali
Dal dhokali prepared with lentil, spices and flour is a complete meal.
Dal dhokali is prepared with numerous styles in Gujarat and Rajasthan.
Today we'll make Rajasthani dal dhokali.
Let’s start with the procedure of making Rajasthani dal dhokali.
Firstly, prepare the dal.
We have taken ½ cup (100 grams) dal.
Clean, wash thoroughly, soak in water for 1 hour and then bring it in use.
We’ll cook dal in pressure cooker.
Now add 2 cups of water in dal.
Add less than 1 tsp salt or as per taste and close the pressure cooker with lid.
Cook dal until one whistle.
After one whistle reduce the flame and cook for 2-3 more minutes.
Meanwhile knead dough for making dhokali.
We have taken ½ cup (75 grams) wheat flour in a big bowl.
Add 2 tbsp (20 grams) gram flour, ¼ tsp salt, 1 tsp ghee, less than ¼ tsp carom seeds (crushed) and mix well.
Add little water at a time and knead soft dough same as required for making chapatti.
Dough is ready and we have used more than ¼ cup of water.
Cover the dough and keep it aside for 10-15 minutes to rest.
Now we’ll make dhokali from it.
Dal has simmered; now cook for another 2 minutes on low flame.
Dal is now ready, turn off the flame and let dal be in the cooker until steam escapes and then take it out
After 15 minutes dough is also ready.
Grease your hands with some oil and knead the dough to make it smoother.
Roll the dough into one big dough ball for making dhokali.
Dhokali can be prepared with numerous styles like make small dough balls and then flatten them thinly
with your palms or make one big dough ball, roll it evenly and then cut dhokalis from it.
We’ll roll the dough ball to make dhokali.
Now dust the dough ball with some dry flour.
Roll the dough ball thinly, same as we make chapattis and paranthas.
We have rolled the dough ball and now we’ll cut the dhokalis from it.
You can keep the size and shape as per your choice.
We are making 1-1inch long trips first and then cut it from center.
Again divide the strips in two halves.
We have prepared all dhokali, now we’ll cook them.
For cooking, you can add it in dal directly and cook for 15-20 minutes or cook it in water separately.
We have taken 2 cups water in a vessel and now allow it to boil.
When water starts to boil, place dhokali into it.
Also, many people cook this roti on skillet, then cut into pieces, add in dal and cook for few more minutes.
I prefer boiling it separately and then mix dhokalis in dal.
I am using this method but you can use any as per your wish.
Water has started boiling, now place dhokali in water one by one for cooking.
Now boil the dhokalis for 10-15 minutes on high flame until it starts floating on the surface.
Dal is cooked and dhokali is cooking.
Place the dhokali over another flame for cooking.
Meanwhile prepare tadka for the dal.
Make sure you stir the dhokali at regular intervals.
For making tadka place a pan over flame and add 2 tbsp ghee over it.
Sufficiently heat the ghee.
Keep constant check on dhokali and keep stirring at regular intervals.
Ghee is sufficiently hot, add ½ tsp cumin seeds, 1 pinch asafoetida,
¼ tsp turmeric powder, 8-10 curry leaves, 1 dry red chilly, 1 green chilly (remove seeds and chop finely), 1 tsp coriander powder and sauté the masala for while.
Now add 1 tomato (finely chopped).
For giving tarty flavor to the dal we are using tomato but you can also add mango powder, dry mango pieces or raw mango (chopped finely).
Sauté the masala until tomatoes turn tender.
We covered and cooked the masala for while.
Tomatoes have turned soft now mash them with help of a ladle.
Also add ¼ tsp red chilly powder and sauté the masala until oil starts separating from it.
We have finely chopped tomatoes but tomatoes-green chilly paste can also be used.
Oil has started separating from masala that means masala is now ready.
We have boiled dhokali for 15 minutes and it is now cooked aptly.
Now mix dal and masala into it.
Place the vessel with dhokali over this flame.
Check the dal as well and stir it like this.
Add the dal in vessel with dhokali.
Check whether quantity of water is sufficient or not.
If dal appears to be thick then more water can be added.
Now mix the tadka into it as well and mix.
Cook the dal for 5 more minutes on low flame so that dhokali absorbs all the spices.
We have arhar dal for making dhokali but moong dal also be used.
After 5 minutes dal is aptly cooked, now add some green coriander.
Take out dal dhokali is a bowl and turn off the flame.
Mouth drooling and delectable dal dhokali is ready.
Garnish with some ghee and green coriander sprigs.
We have prepared Rajasthani dal dhokali and Gujarati dal dhokali is also prepared quite similarly.
The only difference here is that the dal is placed in a mixture jar and churned for minutes so that all granules are nicely mixed and then cook dhokali with dal for 15-20 minutes.
Little amount of jaggery is added to give it a sweet flavor and brown mustard seeds are used for making tadka.
You can make dal dhokali with any flavor you want.
You can make this on any holiday or whenever you feel like.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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