Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 3/4 | Teacup | Flour, Wheat - (Atta) | |
| 1 | Tablespoon | Turmeric Powder | little to mix, little to add later |
| 1 | Teaspoon | Ajwain, Vovom | |
| 2 | Tablespoon | Chilly Powder, Red | little to mix, little to add later |
| 1 | Teacup | Dhal, Tur | |
| 5 | Tablespoon | Cooking Oil | |
| 3-4 | Tablespoon | Ghee | |
| 3 | Nos | Cloves (spice) | |
| 2 | Sticks | Cinnamon | |
| 1 | Tablespoon | Mustard Seed | |
| 1/2 | Teacup | Curry Leaves | chopped |
| 3 | Medium | Green Chillies | |
| 3 | Tablespoon | Chilly Paste (green) | |
| 1 | Pinch | Asafetida (Hing) | |
| 1 | Tablespoon | Tamarind Pulp | |
| 100 | Grams | Sugar, White | |
| 2 | Tablespoon | Groundnuts/Peanuts | Powdered |
| 1 | Tablespoon | Cashew Nuts | ground (optional) |
| 1 | Tablespoon | Garam-Masala | |
| As Required | Salt | to taste |
Method
# Sift wheat flour. Add salt, turmeric powder, ajwain, red chilly powder. Mix well.
# Add a little oil and knead the flour to roti like consistency.
# Wash tur dal and pressure cook it for three whistles.
# Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard seed.
# When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tur dal.
# Mix tamarind and sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
# Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
# Boil for 10 minutes and remove. Serve the dal dhokla warm. Sprinkle coriander leaves.
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