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| DAL DHOKLA |
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Ingredients
1/4 tsp mustard seeds
1/2 tsp cummin
1/4 tsp fenugreek seeds
12 curry leaves
2-3 cloves
2-3 shells cinamon
2 bay leaf
1/2 tsp asafoetida
3 small round red chillies
4 tbsp ghee
150 gm toovar dal
3 tbsp peanuts
10 pieces of kokam
1 tomato finely chopped
5 tbsp jaggery (gur)
1/4 tsp turmeric powder
1 tsp chilli powder
2 tbsp oil
1/4 tsp ajwain
Salt to taste
Procedure
1. |
Pressure cook the dal in 5 cup of water. Pressure
cook the peanuts. |
2. |
When the dal is cooked, blend it smootly. |
3. |
Heat the ghee and add mustad seeds, cummin seeds,
fenugreek seeds, curry leaves, cloves, cinamon, bay leaf, small round chillies and
asafoetida. |
4. |
Add 4 cup of water, kokam, tomato, jaggery,
turmeric powder, lemon juice, green chillies, chilli powder and ginger. Simmer for 20
minutes. |
| 5. |
Add dal, peanuts, salt and simmer for 20 minutes |
| 6. |
For Dhoklas, knead wheat flour, turmeric powder,
chilli powder, asafoetida, oil, salt together with enough water and make firm dough. |
| 7. |
Divide it into 4 portions and roll out in thin
chapatis. |
| 8. |
Gently roast on both sides, cut into diamond
shape and keep aside |
| 9. |
Before serving dal, add the dhokla pieces and
simmer for 20 minutes. Add dhokli one by one or else they become lumpy. |
| 10. |
Garnish with coriander. |
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