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Rajasthani Dhal Dhokli


Today.s recipe for the theme Regional Dishes in Blogging Marathon #35 is Rajasthani Dhal Dhokli,a delicious and comforting one pot meal.
This is a traditional dish in which wheat flour discs are cooked in a creamy dhal and topped with generous ghee,served with papad.
I made this dhal dhokli for the first time and tasted awesome along papad and referred the recipe here and here.Off to the recipe...........................................


Basic Information

Preparation time 25 minutes
Cooking time 25 minutes
Serves 2

Ingredients

For the Dhokli

IngredientQuantity
Wheat flour/gothumaimaavu1/2 cup
Oil1tsp
Carom seeds/omam1/2tsp
Red chilly powder/milgai podi1/2tsp
Turmeric powder/manjal podi1/8tsp
Salt1/2tsp


For the Dhal

IngredientQuantity
Toor dhal/thuvaramparuppu1/3 cup
Onion (finely chopped)1(medium size)
Tomato (finely chopped)1(medium size)
Green chilly (finely chopped)2
Coriander leaves (finely chopped)1tbs
Red chilly powder1/2tsp
Coriander powder/dhaniya podi1/2tsp
Garam masala powder1/4tsp
Turmeric powder1/8tsp
Ghee/nei2tsp
Oil1tsp
Mustard seeds/kadugu1/2tsp
Urad dhal/ulutham paruppu1/2tsp
Cumin seeds/jeeragam1/2tsp
Asafoetida/perungayama pinch

Method

Cook the toor dhal in a pressure cooker with turmeric powder and cook it for 3-4 whistles.Meanwhile mix the given ingredients given for dhokli and make a stiff dough with water.Divide into 20 equal balls and flatten each ball into a small disc,make a hole at the center.Cover with a damp cloth and set it aside.


Heat a pan with oil and ghee,crackle the mustard seeds,cumin seeds and urad dhal add the asafoetida.Saute the onion and green chillies then goes in the tomato ,cook it till mushy.Add in the cooked dhal and spice powders and salt to it,add around a cup of water.Let it boil.


When the dhal is boiling add the disc one by one and cook it for a minute in a high flame.Then reduce the flame and cook it for 10-12 minutes.Sprinkle the chopped coriander leaves and put off the flame.


Dhal Dhokli is ready.Serve it warm with papad.


Enjoy.....................................................
  • If the dhal dhokli becomes thick after cooling add some hot water and adjust the consistency.
  • Here I used only toor dhal,you mix moong and toor dhal too.

Check out the fellow bloggers participating in Blogging Marathon #35.


Sumber http://www.naliniscooking.com
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