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Dal Dhokli

Dhokli's before adding to the dal

Dhokli’s are made from flour swimming in the dal flavoured by a variety of spices and condiments.
For the Dal..
.1 cup toor dal (split yellow lentils)
2 tbsp roasted peanuts
1 small onion, chopped
1/2 cup diced tomatoes (fresh or canned)
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind taste
1 tbsp jaggery (unrefined cane sugar)
salt to taste
2 tbsp oil
For the Dhokli
2/3 cup atta (fine whole-wheat flour)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin seeds
1 tsp sugar
salt to taste
1. Make soft dough like chapati by mixing all the ingredients. Make balls of the dough and make a hole in the center or you can also cut into diamond shapes, or any shapes you like.

2. Soak the toor dal in hot water for 15-30 minutes. Rinse several times, then cook in a pressure cooker or on the stove-top until tender. Set aside.

3.Making the dal: Heat oil in a large saucepan. Temper with mustard seeds, cumin seeds, curry leaves, asafoetida and stir for a few seconds. Add onion and stir until onion is translucent. Add ingredients from turmeric to garam masala and stir for a few seconds.

4. Stir in the tomato, cooked dal, tamarind paste, jaggery and salt and bring the dal to a boil. Taste and adjust for balance of sweet, salty and sour. Keep the dal simmering.

5.Once the dal has started to boil add the stuffed dhokli’s in it slowly one by one. The simmering will slowly come down as you add the dhokli’s . Do not stir once the dhokli’s are inside, or else they might break! Half cover the kadai and let the dhokli’s get cooked.

6.After about 4-5 mins stir very gently with the spoon handle or a rolling pin. Once the dhokli’s start swimming on the surface means that its almost done. It will take about 10 mins for them to cook.

7.Garnish with chopped coriander and serve with some onion salad. (chopped onion+salt+chili powder) and a dollop of ghee to it.

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nuts said...

its great to see rajasthani recipes!
good work --keep it up!
I have one question --did you stuff the dhoklis? if yes then with what ?

would like to see more rajasthani dishes like --since they are rare on blogs liek :- ghaat, makke ke dhokla, atta ka dhokla, pittod, besan ki mirchi, matar mangodi

Sunita Rathore Tanwar said...

Hi NUTS...
I am happy u liked it.
No i don't stuff it..i just make it like that.
ya,will surely add some more soon...