Tuesday, June 19, 2012

Dal Dhokli

This recipe is sourced from Mallika Badrinath's cookbook.


For Dal:

Split Green Gram - 1 cup
Onion - 1 (optional)
Bay Leaf - 1
Curry Leaves - 6
Coriander Powder - 1 tbsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 1 tsp
Cumin Seeds - 1 tsp
Ghee - 2 tbsps
Salt to taste

For Dhokli:

Whole Wheat Flour - 1/2 cup
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Coriander Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1 tsp


  1. Pressure cook green gram with enough water.
  2. Mix all the ingredients for Dhokli using enough little water to prepare a dough like that of chapati. Knead the dough well.
  3. Divide the dough into 2 or 3 equal portions and turn them into roundels
  4. Dust and roll each roundel into chapati like discs of 1 inch thickness.
  5. Cut the discs into small squares of 1" inch.
  6. Heat 6 cups of water.
  7. When the water starts boiling, add the cut sqaures of the dough.
  8. Cook until the squares turn soft.
  9. Strain out excess water and spread the dhoklis on a flat surface.
  10. Heat ghee in a pan, add cumin seeds, bay leaf pieces and curry leaves.
  11. When cumin seeds starts spluttering, add chopped onions. Saute until onion turns translucent.
  12. Add turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Mix well.
  13. Now add cooked green gram.
  14. Cook on medium heat for a few minutes. Adjust the consistency of the dal by adding little water if required.
  15. Add dhokli to dal and continue to cook for 3-4 minutes.
  16. Serve immediately topped with some ghee.
This is generally served as a main dish. To serve as a side dish, reduce the quantity of dhokli pieces.


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