Dal dhokli gujarati style

Name: Dal dhokli gujarati style
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For dhokli-; 1 cup Wheat flour; 2 tbsp gram flour; 1/4 tsp carom seeds; 2 tbsp oil; 1/4 tsp turmeric powder; To taste Red chilli powder; To tast salt; 1/2 tsp Ginger and green chillies; For dal:-; 1 cup toor dal,(arhar) rinsed and soaked for 1 hour and drained; 2 tbsp peanuts; 1 tsp oil; 2 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; Pinch asafoetida; to taste Salt; 1/2 tsp turmeric powder; 1 tomato finely chopped; 1 tsp Ginger green chilli paste; 1 tsp lemon juice; 3 tbsp chopped jaggery; 2 cloves Clove; leaves few curry; For serving dal dhokli; 1 tbsp ghee

Gupta Mithlesh @CookwithGM

Italy

#ind3

Gupta Mithlesh @CookwithGM

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Ingredients

40 mins

6 servings

For dhokli-
1 cupWheat flour
2 tbspgram flour
1/4 tspcarom seeds
2 tbspoil
1/4 tspturmeric powder
To tasteRed chilli powder
To tast salt
1/2 tspGinger and green chillies
For dal:-
1 cuptoor dal,(arhar) rinsed and soaked for 1 hour and drained
2 tbsppeanuts
1 tspoil
2 tbspghee
1/2 tspmustard seeds
1/2 tspcumin seeds
Pinchasafoetida
to tasteSalt
1/2 tspturmeric powder
1tomato finely chopped
1 tspGinger green chilli paste
1 tsplemon juice
3 tbspchopped jaggery
2 clovesClove
leavesfew curry
For serving dal dhokli
1 tbspghee

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Steps

40 mins

1

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.cover the dough and keep aside for 15mins.
2

Divide the dough into 5 equal portions and roll out each piece into a 8 diameter thin circle using a little whole wheat flour for rolling.
3

Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides. Cool and cut each chapati into square shape and keep aside.
4

For dal: clean wash and soak for 2 hours and drain the dal. Combine the dal and 3 cups of water, salt and turmeric powder in a pressure cooker and cook for 3 whistle.
5

Blend it well using a hand blender till smooth.
6

Add more 2 1/2 cups of water and mix well. Now add finely chopped tomato, peanuts, lemon juice, jaggery, ginger-green chilli paste and curry leaves.
7

Also add red chilli powder and mix well cook on a medium flame for 10-15 minutes, while stirirng occasionally.
8

Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds, cloves and allow them to crackle.Add the asafoetida, red chilli powder and sauté on a medium flame for few seconds.
9

Add the dal and mix well also add dhokli and cook on a medium flame for 2 to 4 minutes, while stirirng occasionally. Keep aside.
10

Serve dal dhokli with ghee.