Gujarati Dal Dhokli Recipe
About Gujarati Dal Dhokli Recipe:
A thin soup like dal made from toor dal and seasoned with spices with thin rolled dhoklis. And ddition of jaggery gives it a sweet taste.
- 40 mins
- 22 Ingredients
Ingredients for Gujarati Dal Dhokli Recipe
- As required Ingredients for dal
- 1 cup Toor dal
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 5 No.s Curry leaves chopped
- 1 stick Cinnamon inch
- 1 No.s Bay leaf
- 1/2 teaspoon Ginger grated
- 1/4 cup Tomatoes grated
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder
- 3/4 teaspoon Asafoetida
- 2 tablespoon Jaggery
- 2 teaspoon Lemon juice freshly squeezed
- 1/4 cup Peanuts roasted or steamed
- 3 tablespoon Oil
- 2 tablespoon Coriander leaves chopped
- As required Ghee for serving A few drops
- As required Onions finely chopped, for serving A few
- NaN As required Salt
- As required Ingredients for dhoklis
- 1 cup Whole Wheat Flour
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Gujarati Dal Dhokli Recipe
Soak 1 cup toor dal for 2 hours and pressure cook till soft. Whisk or mash till dal is a smooth mixture.
To make the dhokli dough, in a large mixing bowl add 1 cup whole wheat flour, ½ tsp turmeric powder, ½ tsp asafoetida, salt to taste. Mix the dry ingredients. Add a little water at a time, mix and knead to bring the flour together into a dough. Once all the flour has come together, drizzle 2 tbsp oil over the dough and continue kneading for 3 to 4 minutes until the dough is smooth and soft. Let the rest.
To make the dal, preheat a pan, add 1 tsp oil and let it heat. Then add 1/2 tsp mustard seeds, ½ tsp cumin seeds and allow to crackle.
Add in ½ tsp grated ginger, ¼ cup chopped or grated tomatoes, 1 bay leaf torn, 5 curry leaves and 1 inch cinnamon stick. Stir till tomatoes soften. Then add ½ tsp turmeric powder, ¼ tsp asafoetida, ½ tsp red chilli powder or according to taste and 1 cup cooked smooth toor dal. Stir to combine all the ingredients well.
For 1 cup of cooked dal add 4 cups of water to the pan to make a thin dal. Add salt and stir well. Add ¼ cup roasted or steamed peanuts and2 tbsp jaggery. Bring to a boil. Adjust the consistency of the dal. Turn the heat to low and allow the dal to simmer so that all the flavours can combine well with the dal.
Make the dhoklis by making small portions of the dough. Dust a flat surface and the balls of dough and roll each one out to make a thin circle. Dust the rotis to prevent it from sticking. Cut into 2 inch strips.
Bring the dal to a boil and slide the dhoklis into the dal. Allow it to boil for 3 to 4 minutes. When the dhokli is cooked it will tend to rise up to the surface of the dal. Taste a piece to check that it is not raw. Turn off the heat.
Add chopped coriander leaves and squeeze lemon juice into the dal.
Serve the dal in a soup plate and top with chopped onion and ghee.