Submitted by:Snehal Puranik
This is the Tradional Gujarati dish. It is a combination of Daal (toor Daal ) and Dhokali ( made of Wheat Flour ) so tasty version of Daal- roti.
This can be made with left over daal also : just add the ingredients left out in the daal and give it a boil
Ingredients :
For daal :
Toor Daal Boiled – 1 cup
Tomato : small
Oil : 4 tbsp
dried whole red chillies : 2
Ajwain : 1 tbsp
Hing – 1 tsp
turmeric poweder : 1 tsp
Rai : 1 tsp
Dalchini – 1 stick ( optional )
Coriander Poweder – 1 tsp
Fenugreek Seeds – 1 tsp
cloves : 3-4 ( optional )
cumin powder : 1 tsp
Imali pulp – 5 tbsp
gur / sugar – 3 tbsp
peanuts : soaked in the water for 3-4 hrs – 3 tbsp
red chilly powder : 1 tbsp
For Dhokali :
whole wheat flour – 1 cup
Hing – a pinch
turmeric poweder : 1tsp
ajwain- 1 tbsp
salt – taste
red chilly powder : 1tbsp
oil- 1tbsp
water – to make a reasonably stiff dough
Method :
1. take a pressure cooker and add oil
2. when oil starts heating , add rai.ajwain, cloves, dalchini hing. turmeric powder, peanuts, fenugreek seeds to it
3. now add boiled daal
4. give it a quick mix and add coriander and cumin poweder ,imali pulp chilly powder and gur to it. add salt to taste
5. let it come to the boil
6. meanwhile make a stiff dough for dhokali with the ingedients mentioned above and roll it in equal sized rotis
7. cut the rotis in diamond shape pieces ( dhokali )
8. when daal comes to the boil start adding dhokali pieces one by one to daal ( make sure that the pieces you are adding should not stick to the pices added. for that keep stiring daal while adding the dhokali)
9. now again give it a boil. add cilantro leaves and 1 tsp of oil ( so that the dhokali pieces would not stick to each other )
10. pressure cook the same up to two whistles take out in a bowl and granish it with the cilantro leaves
The amounts of Hing and ajwain may be adjusted to suit personal preference.That’s acceptable. I know that seems like a lot, but after we include Dhokali, everything will balance out.
Greetings,
Do you have any tips on how to reduce the taste of Ajwain Seed. I used it in a soup recipe inplace of caraway, and it is far too strong.
Kind regards,
Karen
Not able to watch the video ???
Thanks a lot for this recipe.. My hubby liked it very much..
Hi Snehal,
Quick question. I have made this couple of times but my dhokali sticks all the time. I keep on stirring in between and constantly while adding the rotlis. dont know what wrong am I doing? can u please help.
thanks.
I have made dhokali several times according to this recipe and it has turned out delicious. I always use left over daal and the change the amount of ilimi pulp. I have concentrated tamarind (ilimi) pulp which is much stronger. So I am very careful to use about one tsp or less. I really taste the daal after adding the pulp and adjust it.
Otherwise really great recipe. Thanks Snehal.
Hi Sush,
u can replace the measurements of the Hing and the ajwain according to ur taste.That is fine. Though it seems too much right now trust me when we add Dhokali in to it , it is going to be alright. Tomatoes are optional and u can add it in step 4.
Hi Sush,
Thanks for your feedback. This is a viewer submitted recipe so we do not make any changes to it…it is as is.
Hey
where is the tomato used in the recipe….and quantity of ajwain and hing for daal seems to be too much….I have never added 1tsp hing to any dish…
Thnks
Sush
Hi Heena,
and the answer is “NO”.Dhokli would not become gooey.(pls refer to step no.9 ) . you are supposed to add one tsp of oil before pressure cooking it and you have to add Dhokali pieces slowly one by one by stirring it ocassionaly .This prevents the dhokli from becoming gooey.
We must pressure cook Daal with Dhokli because 1. it saves lots of time and saves you from atteding the pan by occasional stirring because if you cook them in the pan it would take lot of time and it might stick at the bottom if you dont stirr it ocassionaly.2. Dhokali is made of wheat flour which cannnot be cooked with just one boil. it has to be pressure cooked otherwise you feel a raw taste of the flour while eating.
Presurre cooking the same saves time, cooks dhokali fine and gives a nice mix to all the ingredients together and hence it is recommended
I hope your query is answered well or do post your any query.
pls try this dish , and trust me it is awesome.
Hi Hina,
This is a recipe submitted by one of our viewers so I don’t know exactly if the dhokli would become gooey. I have made it before without pressure cooking but it did take quite some time for the raw dough (dhokli) to cook even after giving 1 boil. I am assuming that pressure cooking 1-2 whistles cuts down on that time. If you try this recipe, please post your comments.
hey,
i was just wondering will the dhokli pieces wont go gooey? if you boil the dal and then again pressure cook wid dhokli….please let me know as it wud be gr8 if we pressure cook as it wud save a lot of time and do let me know a gud reason of why shud we pressure cokok it whn the dhokli is given 1 boil?