Wednesday, July 22, 2015

Stuffed Dal Dhokli / Kachori Wari Dal

Ingredients (serves 4)

Dhokli Dough
Wheat flour - 1/2 cup,
Gram flour - 1/2 cup,
Oil - 1 1/2 tsp,
Salt - to taste,
Turmeric powder - 1/8 tsp,
Red chilli powder - 1/2 tsp,
Coriander & cumin powder - 1 /2 tsp,
Coriander(finely chopped) - 1 tbsp,
Baking soda - less than a pinch,
Water - to form dough.

Dhokli Stuffing
Boiled potato - 2 (medium),
Coriander (finely chopped) - 2 tbsp,
Green chilli paste - 1 tbsp,
Ginger paste - 1/2 tbsp,
Freshly grated coconut - 1 tbsp,
Salt - to taste,
Sugar - 1/2 tsp,
Lemon juice - 3/4 tsp,
Garam masala - 1/2 tsp,
Coriander &cumin powder - 1 /2 tsp,
Red chilli powder - 1/2 tsp.

Pigeon peas split/tur dal - 1/2 cup,
Tomato (finely chopped) - 1 cup,
Onion (finely chopped) - 1/2 cup,
Oil - 3 tbsp,
Clove - 1,
Cinnamon stick - 1 small,
Dry red chilli - 1,
Bay leaf - 1,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/2 tsp,
Asafoetida - 1/8 tsp,
Green chilli paste - 1 1/2 tbsp,
Ginger paste - 1 tbsp,
Salt - to taste,
Lemon juice - 3/4 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/4 tsp,
Coriander & cumin powder - 1/4 tsp,
Peanuts - 1/4 cup,
Jaggery - 1 1/2 tbsp,
Water - as needed,
Coriander (finely chopped) - 2 tbsp (for garnishing).

Mix all the ingredients as listed above under "Dhokli Dough" and form a chapati/roti dough consistency, using enough water. Let it rest covered for 10 minutes.

Mash boiled potatoes and mix with all ingredients as listed above under "Dhokli Stuffing". Make small balls out of that.

Take small portion from the dough and roll out in round shape. To get equal size, cut with a jar lid or cutter. Remove excess and reuse.

Take one prepared round and put stuffing ball in it. Grease all sides of it with water and wrap stuffing ball. Make sure to stick it properly. Repeat process for the rest.

Roll out excess dough and cut in square/diamond shape (plain dhokli).

In a pan, heat oil and put dried red chilli, clove, cinnamon, star anise. After a while add mustard seeds, when they splutters add cumin seeds, asafoetida, curry leaves and onion. Saute it for a while.

Add tomato followed by green chilli & ginger paste, red chilli, turmeric, coriander & cumin powder, salt and cook until oil oozing out. Add boiled and blended dal. Mix well.

Add glass of water, peanuts and let it boil. Add all stuffed dhokli. Let it cook covered till dhokli float on surface (10-12 minutes). Add jaggery and stir carefully and cook for another 5-8 minutes. Turn off the flame, add lemon juice and coriander.

Jaggery can be replaced by sugar. Peanuts can be omitted.
Green boiled peas can be added into stuffing.
Amount of any ingredients can be increased or decreased.
Dal seems thin while boiling but eventually it will become thick once you add dhokli.

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