Rajasthani Dal Dhokli Recipe

Dal Dhokali, prepared with spices and flour is a complete meal in itself. Dal Dhokali is prepared differently in Rajasthan and Gujarat.

Prep time:
20mins

cook time:
25mins

serves:
4

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Arhar Dal 1/2 cup (100 grams)

Arhar Dal

Description

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Wheat Flour 1/2 cup (100 grams)

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Gram Flour 2 tbsp (20 grams)

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Ghee 2 -3 tbsp

Ghee

Description

Ghee is a type of clarified butter ...

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Hing 1 pinch

Hing

Description

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Cumin Seeds 1/2 tsp

Cumin Seeds

Description

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Turmeric 1/4 tsp

Turmeric

Description

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Coriander powder 1 tsp

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Dried Red Chillies 1

Dried Red Chillies

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Green Chilli 1 (finely chopped)

Green Chilli

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Curry leaves 7-8

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Green Coriander 1 tbsp (finely chopped)

Green Coriander

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Salt 1.5 tsp or as per taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Carom Seeds less than 1/4 tsp

Carom Seeds

Description

Carom seeds are a spice derived from a herb plant that belongs to the Apiaceae family. They are s ...

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Tomato 1 (finely chopped)

Tomato

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It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Red Chilli Powder Regular 1/4 tsp

Red Chilli Powder Regular

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Details

Vegetarian

Level : Moderate

Cuisine : Rajasthani

Course : NA

Recipe Notes

Spicy and tasty.....

Ingredients

Ingredients For Rajasthani Dal Dhokli Recipe

Tuar dal / arhar ki daal 1/2 cup (100 grams)

Pigeon Pea (Toovar Dal/Arhar Dal)

Description

Toor dal is a perennial legume that belongs to Fabaceae family. It is yellow in color and is grow ...

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Wheatflour 1/2 cup (100 grams)

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Gramflour(besan) 2 tbsp (20 grams)

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Ghee or oil for deep frying 2 -3 tbsp

Ghee

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Ghee is a type of clarified butter ...

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Hing (Asafetida) 1 pinch

Asafoetida

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Asafoetida is dried latex which is ...

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jeera/ Cumin seeds 1/2 tsp

Cumin

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Cumin is a popular spice which is ...

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Turmeric fresh or powder 1/4 tsp

Ground Turmeric

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Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Corriander powder 1 tsp

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Red dried chillies 1

Dried Chilli

Description

Dried chillies are dehydrated chilli peppers, deep red in color that are considered for flavourin ...

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Green chilli chopped 1 (finely chopped)

Green Chilli

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Curryleaves 7-8

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Chopped green coriander 1 tbsp (finely chopped)

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Salt according taste 1.5 tsp or as per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Carom seeds less than 1/4 tsp

Carom Seeds

Description

Carom seeds are a spice derived from a herb plant that belongs to the Apiaceae family. They are s ...

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Tomatoe 1 (finely chopped)

Tomato

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It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Red Chilli Powder Regular 1/4 tsp

Red Chilli Powder

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Chili is a fruit that belongs to t ...

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Methods

How to make Rajasthani Dal Dhokli Recipe

1. Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker.
2. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker.
3. Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well.
4. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used.
5. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy
6. Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready.
7. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti.
8. Now cut it into 1-1 inch strips. Cut these strips into two halves from center.
9. For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer.
10. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals.
11. Prepare tadka for the dal:
12. Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it.
13. After sauteing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes.
14. After this add, chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Saute the masala until oil starts separating from it.
15. Masala is ready. Now mix cooked dal and dhokli into the pressure cooker and masala in the vessel with dhokli.
16. Mix everything really well and cook for 5 minutes on low flame.
17. Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee.
18. Serve steaming hot dal dhokli and relish eating.