no onion no garlic recipe- jain recipe
Preparation Time : 15 mins | Cooking Time : 30 Mins |Serves: 3-4
Toor dal 1/2 cup
Peanuts 1/4 cup
Oil+ ghee 1 tblsp (together)
Bay leaf 1
Cinnamon stick 1 small
Mustard seeds 1/4 tsp
Jeera 2 pinches
Red chili 1
Curry leaves few
Red chili powder 1 tsp
Coriander powder 1/2 tsp
Jeera powder 1/4 tsp
Salt to taste
Jaggery or sugar 1 tsp
For the Dhokli
Wheat flour 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder a pinch
Asafoetida a pinch
Oil 1 tsp
- Pressure cook the dal and peanuts separately in a cooker till 5-6 whistles. You can soak the peanuts for 15 minutes if you want.
- In a wide vessel add the wheat flour, salt, asafoetida, turmeric powder, red chili powder and knead this into a soft dough by adding water to this.
- Cover this and keep it aside.
- In a pan add oil and ghee and add in the cumin seeds, bay leaf,cinnamon, mustard seeds, jeera, curry leaves and red chili.
- Mash the toor dal and add 1 cup of water to this and add it to the pan.
- Boil it for few minutes. Keep the flame low.
- Add the red chili powder, coriander powder, jeera powder, turmeric powder and salt.
- Add 1 more cup of water and add deseeded finely chopped tomatoes.
- Add the jaggery | sugar to this. Mix well and let this boil. Keep the flame very low.
- This dal will be very thin, but it will thicken once we add the dhokli to this.
- Now take a small lemon size dough and dust it with dry flour.
- Roll this into a roti. Do not make it thick. Roll it like how we make for chapathi | phulka
- Cut them into diamonds or squares. I used a pizza cutter to cut this. You can use a sharp knife to cut this.
- Sprinkle little flour to this and add the cut roti pieces to the dal.
- Cover this and boil it in a low flame for 7-8 minutes. Keep stirring in between. Add the dhoklis in batches. If you add all together it will get stick to each other.
- Once done add the finely chop the coriander leaves and garnish with peanuts.
- Dal dhokli is ready. Always serve this piping hot.
- Generally they serve this with papad, pickle and buttermilk.
- You can add ajwain|omam to the dhokli while kneading the dough.
- You can add the peanuts while adding the toor dal . I wanted to add it in the last to make it attractive for pictures.
- When the dal dhokli is cooled it will be thick. So always serve it hot.
- You can add few drops of ghee while serving.