Methi flavoured Daal Dhokli

Published On September 13, 2016
In Article
By Sandhya Harsh
1 comment

Prep Time
20 mins
Cook Time
20 mins
Difficulty Level
Advanced

Ingredients

For Dhokli - 2 Cups Wheat flour
2 Tbsp Besan (Gram Flour)
1/2 Cup Methi leaves Fresh or dry
2 Tbspn Ghee For moin
1/2 Tspn Salt
1 Tspn Red chili Powder
1/2 Tspn Ajwain, Jeera (Carom, Cumin)
1 Pinch Heeng (Asafoetida)
For Daal - 2 Cups Green split moong daal
2 Tbspn Chana daal
2 Tbspn Ghee
1/2 Tspn Salt
1 Tspn Red chili Powder
1 Tspn Dhania (Coriander powder)
1 Tspn haldi (turmericpowder)
1/4 Tspn Garam masala
1/2 Tspn Ginger paste
2 Pc Green chillies Finely chopped
1 Handful Green coriander leaves Finely chopped
1 Tspn Khada masala Tejpatta, badi elaichi, lavang, kali mirch, dalchini
1/4 Tspn Heeng (Asafoetida)
1/2 Tspn Jeera (Cumin)

Instructions

Wash and soak the dals for at least an hour or 45 mins. Add salt and haldi powder and a tpsn of Methi daana to it. Pressure cook the dal for 3 whistles.
Take wheat flour. Add Besan, salt, red chili powder, jeera, ajwain and soda to it. Add methi leaves. If fresh, wash and chop before adding. If dry, crush and add. Mix well with hands. Add warm ghee/oil as moyan to it. Rub well with both hands .
Now, add lukewarm water to it and knead the flour tightly. It should not be too hard nor too soft.
Make small balls of equal size and roll it between palms. Press lightly with fingers to form small poori like dhoklis. Make a hole in the centre of it. One may use rolling pin to make them. But hand made dhoklis taste better.
Churn the daal with a wooden churner. Add dhania powder and half of red chili powder. Add water to bring to a free flowing consistency.
Mix well. Keep the rest chili powder aside.
Heat ghee in a pan or kadhai. When hot, add tadka/ seasoning of heeng, jeera, sabut khada garam masala (tej patta, laung, kalimirch, daalchini and badi elaichi).
Add chopped green chillies and grated ginger (paste) to it. Saute for a min. Add red chili powder and pour the dal to it. This will give the desired color (rangat tari) to the dal.
Add garam masala powder to the dal and bring a boil to it. Keep stirring in between until it boils.
When the dal is ready and still boiling, slide in these dhoklis one by one into it. Keep stirring in between.
You may either pressure cook for one whistle or cook openly. If cooking in open, keep stirring in between. Check at regular intervals.
It may take 15 - 20 mins to get ready. An indication of dhoklis getting cooked is that they will float on top when cooked properly.
Garnish with fresh coriander or mint leaves. Add required ghee to the dhoklis and serve hot.

Servings : 4
Ready in : 40 mins
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Meet ZKT Featured Author – Sandhya Harsh | Zayka Ka Tadka - June 30, 2017
[…] by bringing back the forgotten recipes of the local regions.“ daal baati choorma, daal dhokli, kabuli are her favorites when it comes to local food. As a person who believes in wholesomeness […]

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.