Dhal Dokhla

Other Regions - Gujarat


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


# 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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