Ingredients
- FOR DAL:
- 1½ cup Tuar Dal (pressure cooked and churned)
- 2 Tomatoes (chopped)
- ½ cup Groundnuts (boiled)
- ½ inch Ginger (chopped)
- 3 Green Chilies (slit)
- 4 Curry Leaves
- 1 tbsp Jaggery
- 1 tbsp Tamarind Pulp
- 1 tsp Red Chili Powder
- 1 tbsp Turmeric Powder
- ¼ tsp Asafetida Powder
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Leaves (chopped)
- 1 tsp Desi Ghee
- 1 tbsp Oil
- 3 cups Water
- Salt to taste
- FOR DHOKLI:
- 1½ cup Wheat Flour
- ½ cup Chana Dal Flour
- 1 tbsp Cumin Powder
- ¼ tsp Asafetida Powder
- ¼ tsp Turmeric Powder
- 2 tbsp Oil
- ½ tsp Red Chili Powder
- Water (for kneading dough)
- Salt to taste
How to make Dal Dhokli
- Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
- Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
- Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
- Now roll out chapattis of the dough.
- Cut the chapattis into squares or diamond shapes. Add them to the boiling dal and let them cook for 5 minutes.
- Garnish it with chopped coriander leaves and a little desi ghee.
- Dhokli is ready to serve.
