In Gujarati households, this dish is an evergreen favourite. It makes for a satisfying meal and keeps you going for hours. It is an example of the rich food culture of India and its endless creativity. Dal Dhokla is great with all kinds of breads, roti and even with rice. It is a versatile dish that can become the hero of any meal.
INGREDIENTS
- Toor dal – 200 gm
- Water – 2.4 litre
- Oil – 60 gm
- Mustard seeds – 2 gm
- Hing – 2 gm
- Haldi – 1 gm
- Owa – 2 gm
- Chilli powder – 2 gm
- 1 big green chilli – 4 gm
- Salt – 22 gm
- Jaggery – 60 gm
- Kokam soaked in water or plain – 12 gm
- Coriander leaves, finely chopped – 20 gm
For Dhokla
- Gahu flour – 100 gm
- Oil – 14 gm
- Haldi – 1 gm
- Chilli powder – 2 gm
- Salt – 3 gm
- Ova – 2 gm
PREPARATION
- Wash and cook the toor dal in a pressure cooker.
- For dhokla, mix all ingredients, except the oil and water, in a parat or flat bowl.
- Heat the oil and pour it over the dokla mixture. Mix it well and gradually add the water and prepare a hard dough. The dough should not remain sticky.
- Divide the dough into 2 balls of about 50 gm each and roll the balls out one by one like a chapati or flatbread. The dhoklas should have the thickness of a chapati.
- Cut the rolled dough into small diamond shapes (size can be as you like) and keep it aside
- Heat the oil in a big pot, add the mustard seeds, owa, hing, haldi, full chilli and chilli powder.
- Add hot water, jaggery, kokam water, salt and cooked dal. Let it simmer for approximately 5 mins.
- Add the dhoklas to the dal. They will need about 10 to 15 minutes to cook. Switch off the heat and garnish with the finely cut coriander.
- Serve hot. Add a spoon of pure ghee to every serving for the best health results from this delicious preparation.