Preparation Time : 30 MINS.
Cooking Time : 15 MINS.
Serves / Makes : 4 PERSONS

Ingredients
FOR DAL -
TUR DAL -1 1/2KATORI
(PRESSURE COOKED & CHURNED)
TOMATOES - 2 MEDIUM
CHOPPED
BOILED GROUND NUTS - 1/2 CUP
GINGER 1/2" CHOPPED
2/3 GR. CHILLIES SLIT
KADIPATTA - FEW LVS.
1 TBSPN. JAGGERY
1 TBSPN. TAMARIND PULP
1 T SPN.RED.CH.PWDR.
1 T SPN.RAJWADI MASALA
1 TBSPN.CHOPPED CORRIANDER LEAVES
SALT TO TASTE
FOR BAGAR -
2 TBSPN. OIL
1 T SPN. JEERA OR RAI
1/4 T SPN. HING PWDR
1/4 T SPN. HALDI PWD
FOR DHOKLI -
1 1/2 CUPS OF WHEAT FLR.
1/2 CUP CHANADAL FLR
SALT TO TASTE
1 TBSPN. DHANAJEERA POWDER
LITTLE HING AND HALDI
2 TBSPN. OIL
1/2 TSPN RED CH.PWD.
WATER FOR KNEADING DOUGH.

Method
FOR DHOKLI - ADD ALL INGREDIENTS AND KNEAD DOUGH, CAN MAKE IT MORE SMOOTH BY ADDING LITTLE OIL AFTER KNEADING. KEEP ASIDE COVERED.

FOR DAL -
HEAT OIL IN A KADAI AND RAI / JEERA, SIMMER THE GAS AFTER THE RAI / JEERA SPLUTTERS. ADD HING, HALDI, RED CH. POWDER AND DAL. FRY FOR A MINUTE AND ADD WATER, SALT, MASALA, GINGER, GR. CHILLIES, KADIPATTA, TOMATOES, JAGGERY, TAMARIND AND BOILED GROUNDNUTS AND BOIL THE DAL ON MEDIUM FLAME.

NOW ROLL CHAPATI'S OF THE DOUGH AND FRY THEM ON THE TAWA WITHOUT OIL AND TURN THEM HALF COOKED (NOT TO COOK COMPLETELY AND LITTLE FRYING WILL ENSURE THAT THE PCS. DON'T STICK). REMOVE AND CUT THEM INTO SQUARES OR DIAMOND SHAPE AND ADD IN BOILING DAL. BOIL FOR 5 MINS.

GARNISH WITH CHOPPED CORRIANDER LEAVES AND LITTLE DESI GHEE AND SERVE HOT.


Dal Dhokli one of the favourite items from Gujrati Cuisine which all of us enjoy. It is relishing and very easy to cook when suddenly someone comes for lunch or dinner!