Gujarati Daal Dhokli….
Cooking Gujarati Daal Dhokli… is a fun thing, additionally it ends up being a lot more special value if you cook it on your own. By utilizing the following 30 ingredients, you can start cooking 19 steps. observe the complying with section for you to start cooking quickly.
Ingredients Gujarati Daal Dhokli…
- Need for For the dhoklis.
- Prepare 1 cup whole wheat flour.
- Prepare 11/2 tbsp besan (Bengal gram flour).
- Give to taste Salt.
- Require 1/2 tsp – chilli powder, turmeric powder.
- You need 1/4 tsp carom seeds.
- Need 1 tbsp for oil.
- It’s of Whole wheat flour for rolling.
- Prepare for For the dal.
- You need 1 cup for toovar dal.
- Prepare to taste – Salt.
- Prepare 5 for kokum soaked, for 15 minutes and drained.
- Need 1/2 tbsp lemon juice.
- Need 5 tbsp for chopped Jaggery (Gur).
- Give 1 tsp of ginger- green chilli.
- Require 1 tsp – chilli powder.
- You need 3 tbsp of broken cashewnut.
- Need 10 of curry leaves.
- You need 1/4 tsp – turmeric powder.
- It’s 2 tbsp for ghee.
- Give 1 tbsp of oil.
- Give 1/4 tsp of cumin seeds, mustard seeds, asafoetida.
- Require 2 – round red chillies.
- Need 1 stick cinnamon.
- Need 2 of cloves.
- You need Other ingredients.
- Give 4 tbsp – chopped coriander.
- You need 1 tbsp ghee.
- Prepare of For serving.
- Give Ghee and onion salad.
Gujarati Daal Dhokli… steps
- For the dhoklis.
- Combine all the ingredients in a deep bowl and knead into a semi- stiff dough using enough water..
- Cover the dough with a lid and keep aside for atleast 15 minutes..
- Divide the dough into 5 equal portions and roll out each portion inti a 20omm (8") diameter thin circle using a little whole wheat flour for rolling..
- Heat a non- stick tava (griddle) and cook each chapati lightly from both the sides..
- Cool and cut each the chapati into diamond or square shapes and keep aside..
- For the dal.
- Clean, wash and drain the dal..
- Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles..
- Allow the steam to escape before opening the lid..
- Combined the cook dal and 1 cup of hot water in a deep non- stick pan and blend it well using a hand blender till smooth..
- Add more 21/2 cups of hot water and mix very well..
- Place the deep non- stick pan on the flame, add the salt, kokum, lemon juice, jaggery, ginger-green chillie paste, chilli powder, cashewnut, Curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally..
- Meanwhile, for the tempering, heat the ghee and oil in a small non- stick pan, add the cumin seeds and mustard seeds and allow them to crackle..
- When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and saute on a medium flame for 30 seconds..
- Add this temptering to the dal, mix well and cook on a medium flame 2 to 3 minutes, while stirring occasionally. Keep aside..
- How to proceed.
- Just before serving, boil the dal, once it's starts boiling, add the dhoklis, coriander and ghee, mix well, and cook on a medium flame for 1 to 2 minutes, while stirring occasionally..
- Serve immediately with ghee and and onion salad..
