Dal Dhokli Recipe | Stuffed Dal Dhokli Recipe

on

Dal dhokli recipe with video : Dal dhokli is a famous traditional Gujarati recipe made with dal and wheat flour. Dal in English is lentil and dhokli is dumpling so you can also call dal dhokli as lentil soup with wheat flour dumplings.

Dal dhokli is simple, healthy, easy to do and complete meal in itself. It’s an extremely yummy soup and perfect for winters. Traditionally dal dhokli is made without veggies but sometimes I even add chopped spinach, carrots and beans to make it more healthy.


To give dal dhokli a little twist, I made it with stuffed dumplings or dhoklis filled with spicy potato stuffing. Here I have used toovar dal (split pigeon peas) to make dal dhokli but you can also use mix of toovar dal and dhuli moong dal (split green gram) half and half. Also I have added kokum to give dal dhokli nice sour taste. As a substitute you can also use tamarind juice or tamarind paste.



Here I want to mention few things to make perfect stuffed dal dhokli:
  1. Make sure dhoklis are properly sealed before putting them in dal.
  2. Put dhoklis only when dal is boiling. Otherwise they will stick to each other and become lumpy mess.
  3. After adding dhoklis if dal becomes thick you can add some water to make it right consistency. Also dal gets thicker with time.


Dal dhokli can also be made with leftover dal for that just boil the dal (add water if it is too thick), add dhoklis and tadka and your lunch or dinner is ready in no time.

Stuffed Dal Dhokli  Recipe Card:

Dal Dhokli Recipe | Stuffed Dal Dhokli Recipe
 
Print
Cook time
Total time
 
Author: 
Serves: 4
Ingredients
  • For Dhokli-----
  • Whole wheat flour (atta): ½ cup,
  • Red chilly powder (lal mirch powder): ¼ tsp,
  • Turmeric powder (haldi): 1 tsp,
  • Boiled mashed potato: ½ cup,
  • Boiled green peas: ¼ cup,
  • Garam masala: ¼ tsp,
  • Dry mango powder (Amchur or khatai): ¼ tsp,
  • Fine chopped green chilly: 2,
  • Fine chopped coriander leaves: 2 tbsp,
  • Oil: 1tsp, salt, Water to knead the dough
  • For Dal-----
  • Dal puree: Made with toor dal or arhar dal (yellow pigeon pea): ⅔ cup,
  • Water: 3½ cup and little salt
  • Red chilly powder (lal mirch powder): ¼ tsp,
  • Turmeric powder (haldi powder): ¼ tsp,
  • Kokam: 4-5,
  • Jaggery: 1 tsp,
  • Fine chopped coriander leaves
  • For Tadka-----
  • Butter or ghee: 2 tbsp,
  • Asafetida (hing): A pinch,
  • Cloves (laung):2-3
  • Dry red chilly: 2,
  • Cumin seeds (zeera): ½ tsp,
  • Mustard seeds: ½ tsp,
  • Curry leaves: 3-4,
  • For Garnishing-----
  • Fine chopped onions: 2 tbsp,
  • Roasted peanuts: 2 tbsp,
  • Sev (namkin- savory snack): 2 tbsp,
  • Lemon juice: 1 tsp
Instructions
  1. Wash toovar daal till water runs clear, add 4 cups of water, little salt and pressure cook for 4- whistles.
  2. Once pressure cooker cools down open the cooker and whisk dal till it becomes homogeneous and keep it aside.
  3. In a bowl take whole wheat flour, add turmeric powder, red chilly powder, salt and one tsp of oil. Mix them well.
  4. Add little water at a time and knead soft and smooth dough.
  5. Cover the dough and keep it aside.
  6. In another bowl take boiled and mashed potatoes, boiled peas, green chilly, coriander leaves, garam masala, dry mango powder and salt. Mix all of them well.
  7. Take small portions of potato mixture and make small balls and keep them aside.
  8. Now take dough and divide it in two parts. Roll the dough and make thick chapatti as shown in the video.
  9. Take a cap or any sharp cover and cut the dough in small circles as shown in the video.
  10. Take one circle. Put potato mixture in the center and slowly lift the edges and bring it together to form a pouch. Press the ends tightly to close the pouch. Once sealed gently press down to flatten.
  11. Do same with remaining circles and make dhokles and keep them aside.
  12. Now heat the pan at medium heat and pour dal in it. Once dal starts to boil add turmeric powder, red chilly powder and kokam and let the dal boil for 5 minutes.
  13. After 5 minutes add jaggery, dhoklis and let the dhoklis cook for at least 10-15 minutes.
  14. If you feel dal is becoming thick add some water to it.
  15. After 15 minutes switch off the heat and next we will make tadka.
  16. For tadka heat a small pan and add ghee or butter.
  17. Add hing, zeera, mustard seeds, dry red chiily, cloves and curry leaves. Let them cook for few minutes and then add tadka to dal dhokle.
  18. Dal dhokle is ready to serve.
  19. Serve it in a bowl and garnish with roasted peanuts, onions, sev and freshly squeezed lemon juice.


Comments

Post a Comment