Step-by-Step Guide to Prepare Perfect Dal Dhokli

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Before you jump to Dal Dhokli recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

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When looking for a convenient nutritious snack, make sure you remember about yogurt. Often people elect to eat yogurt over a balanced lunch which is not the best idea. Low fat yogurt helps make a amazing snack, nonetheless. It is made up of a lot of calcium, protein, and B vitamins. Yogurt is often eaten to help manage the digestive system since it is so easily digestible by most people. Quick hint: select unsweetened yogurt and include walnuts or flaxseeds. This decreases your sugar absorption without minimizing the taste of your snack.

A large variety of instant health snacks is easily accessible. When you make the decision to be healthy, it's uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let's go back to dal dhokli recipe. To make dal dhokli you need 19 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Dal Dhokli:

1. Use 1/2 cup of Toovar Dal (split pigeon peas).
2. Get 2 tablespoons of Peanuts.
3. Get 1/4 teaspoons of methi seeds.
4. Get 1/2 teaspoon of Carom Seeds (ajwain) (optional).
5. Prepare 1 teaspoon of Coriander Powder.
6. You need 1/2 teaspoon of Mustard Seeds.
7. You need 1 teaspoon of Cumin Seeds.
8. Prepare 1/2 teaspoons of Sesame seeds.
9. Prepare 1 pinch of Asafoetida.
10. Use 1 tablespoon of Chickpea Flour (gram flour).
11. Use 1/2 teaspoon of Turmeric Powder.
12. Use 1 teaspoon of Red Chilli Powder.
13. Get 1 of Dry Red Chilli, broken into two pieces.
14. You need 1 sprig of Curry Leaves.
15. Provide 1/4 tsp of Jaggery.
16. Use 3 teaspoons of Oil.
17. You need 3 cups of Water.
18. Use To taste of Salt.
19. Use 2 tablespoons of chopped Coriander Leaves, for garnishing.

Instructions to make Dal Dhokli:

1. Rinse toovar dal in running water and add it in the 3/4 liter steel or aluminum pressure cooker. Add 1½ cups water, methi Dana, peanuts and salt in it. Close the lid and pressure-cook it over medium flame for 3-whistles. Remove cooker from flame and let it stand idle until pressure subsides naturally for approx. 5-7 minutes..
2. While dal is cooking, prepare dough for dhokli. Take 1/2 cup wheat flour, chickpea flour, carom seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1/2 teaspoons Sesame seeds, 1-teaspoon oil and salt in a wide mouthed bowl. Add water as required in small quantities and knead a little stiff but smooth dough (like paratha dough). Cover with a cloth and let it settle for 10 minutes..
3. Open the lid of pressure cooker, Transfer dal to a deep bowl or just keep it inside the cooker and blend it into smooth puree using hand blender. Add 2-cups water and blend again for 5-10 seconds. Add all dry masalas. And add gud. Add 1tsp green chilli, ginger and garlic paste. Mix it well.
4. Bring it to boil over medium flame and then reduce flame/heat to low and cook for 5-7 minutes..
5. Meanwhile, divide dough into 4-equal portions and give them a round shape. Take one dough ball, give it a shape like pattie and put it over rolling board. Dust little flour, roll it out into a thin circle of 7-8 inch diameter and transfer to a plate. Repeat the step for remaining dough balls..
6. Take one rolled circle over rolling board and cut it into multiple small diamond shapes using knife or cutter. These pieces are known as “Dhokli.
7. Slowly add all diamond shaped pieces (12-14 pieces at a time) into boiling dal and increase flame to medium and cook for a minute or two. Add next batch of diamond shaped pieces after 1-2 minutes. Stir occasionally in between..
8. Repeat the process with remaining rolled circles, cut them into pieces and add into dal. After adding all pieces, cook them over medium flame until dhokli does not taste raw, about 8-10 minutes. Stir occasionally in between..
9. Heat 2-teaspoons oil in a large kadai or pan over medium flame. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, dry red chilli and curry leaves and allow cumin seeds to sizzle. Add 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder and mix well..
10. Turn off flame and transfer it to a serving bowl or deep serving plate. Garnish with fresh coriander leaves and serve hot or warm..

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