Toor Dal Dhokli

Recipe by
Total Time:
30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 1 cup - toor dal
  • 1.5 cup - wheat flour
  • 8 cups - water
  • 1/2 tbsp - ginger chilly paste
  • 2 tbsp - jaggery
  • 5 pieces - kokum
  • 1/4 cup - chopped coriander leaves
  • 15 to 20 peanuts
  • 10 to 12 cashew nut pieces
  • Salt to taste
  • For Tempering:
  • 2 tbsp - ghee
  • 4 - green chilies (chopped)
  • 1 tsp - mustard seeds
  • 1/4 tsp - fenugreek seeds
  • 1/4 tsp - cumin seeds
  • 5 sticks cinnamon
  • 4 to 5 - cloves
  • A few - curry leaves
  • A pinch - asafoetida
  • Masala for Wheat Flour:
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - chilli powder
  • 1.5 tbsp - oil
  • Salt to taste

How to Make Toor Dal Dhokli

  • Pressure cook dal with 2 cups of water.
  • Mix the wheat flour with required masalas and oil and make semi soft dough, adding sufficient water
  • Churn the dal and add water to make it thin
  • Add in salt, ginger, chilli paste, jaggery, kokum, chopped coriander leaves, peanuts and cashew nuts
  • Boil for 10 mins
  • For Tempering:
  • Heat the ghee; add the chopped chillies, mustard seeds, cumin seeds and fenugreek seeds
  • When they splutter add cloves, cinnamon, asafoetida and curry leaves
  • Pour this tempering into the boiled dal and keep aside
  • Roll out thin rotis into the already prepared dough
  • Cut the chapatti into long strips and then cut them diagonally to make 4 pieces out of each strip, called dhoklis.
  • If the dhoklis are kept in the dal for too long they will form lumps, so add these dhoklis into the dal one by one just 10 mins before serving
  • Keep it to boil on a slow fire.
  • Stir at regular interval, so that the dhoklis do not stick to the bottom of the vessel on a slow fire for about 5-7 mins
  • Garnish with chopped coriander leaves

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