Dal Dhokli is a Gujarati speciality dish. It is a lentil curry with wheat and chickpea flour dumplings. A perfect combination of Dhoklis the dumplings simmered in dal.
Dal : Bengal gram cooked 1/2 cup, Tampering – Asafeotida 1 pinch, cumin and mustard seeds 1/2 tsp each, curry leaves. Chilli and ginger paste 1 tabsp. kokam 4 to 5, jaggery or palm sugar 2 tabsp, turmeric powder 1 tsp,Ghee 2 tabsp, coriander for garnish and salt to taste.
Dhokli : Wheat flour 1 cup, chickpea flour 1 cup, Carom seeds (AJwain) 2 tsp. salt and some oil.
Knead the wheat flour and chickpea flour add the salt, carom seeds and sm oil into a tight ball.
Now heat ghee in a broad pan and tamper it with cumin, mustard, asafoetida, curry leaves, turmeric powder and chilli ginger paste. Add the dal and pour in 5 times water to make the dal into thin consistency. Now add the kokam and jaggery. Salt and coriander. Let it boil. Now roll the dough into thin rotis, cut them into square shapes and add to the boiling dal. Cook till the dhoklis float. Serve hot.