Jowar Dal Dhokli

By: Ankita Jain
Total
0
Shares
2-3 Servings
Dumplings have long been a part of India’s culinary canon, with different regions having their own versions. Some dumplings are dry like kachoris, bati or bori, while some, such as jhol momos, patodi or dal fara, are soupy, and served in a rich gravy. The dal dhokli, largely prevalent in the states of Gujarat and Rajasthan, is typically made using a variety of ground gains. Using a variety of grains enriches the flavour and nutrient value of these dumplings. Ankita’s recipe for Rajasthani Dal Dhokli—jowar dumplings served in a toor dal—is her family’s ultimate comfort meal and go-to Sunday lunch.

For the Dhokli Dough:

Jowar flour 1 cup
Oil 2 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt ½ teaspoon
Water ⅖ cup

For the Dal:

Split pigeon peas, or toor dal ½ cup
Green chillies 2
Tomato, chopped 1
Turmeric powder ¼ teaspoon
Salt 1 teaspoon

For the Tempering:

Oil 2 tablespoons
Mustard seeds ¼ teaspoon
Cumin seeds ¼ teaspoon
Garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt 1 teaspoon
Coriander, chopped as per taste, to garnish

What You Will Need

A large pot for boiling water, a pressure cooker, a wooden spoon, a strainer, measuring cups and spoons, a mixing bowl, a plate, a tempering pan.

Instructions

1

Soak the toor dal in water for 20-30 minutes. Rinse it with clean water after soaking.

2

Place all the ingredients mentioned under ‘For the Dal’ in a pressure cooker. Cover them with water. Cook on medium-high heat for 2-3 whistles.

3

Let the cooker release pressure naturally, then remove the cooked dal and set aside.

4

To temper the dal, heat oil in a pan, add the mustard and cumin seeds and let them sputter.

5

Add the garlic paste and red chilli powder to the pan, and saute on low heat for a minute until the garlic stops emanating a raw smell.

6

Pour this tempering over the cooked dal. Then add lemon juice to the dal, mix everything together, and cover the dal.

7

Combine all the dry ingredients listed under ‘For the Dhokli Dough’ in a mixing bowl. Do not add in the water at this stage.

8

Heat water in a pot until it is lukewarm, then gradually add it to the mixing bowl. Knead the mixture well for 6-7 minutes to form a smooth, pliant dough.

9

in the bowl, divide the dhokli dough into small equal bite-sized portions, ready to be shaped.

10

Shape the dough into spheres and flatten each using your palms. Use your thumb gently to make a small dent at the centre.

11

Place a litre of water in a large pot and bring it to a boil on the stovetop.

12

Place the dhoklis, one by one, gently into the boiling water. Make sure they do not overlap.

13

Once cooked, the jowar dhoklis will float on the surface of the water. This would entail  approximately 6-7 minutes for each batch of dhoklis.

14

Gently remove the cooked dhoklis and place them in the prepared dal immediately.

15

Boil the dhoklis in the dal for a few minutes, until they are coated with the dal and are warmed through.

16

Garnish the jowar dal dhokli with chopped coriander leaves, and serve immediately with papad, pickle, and ghee.

Tips:

  1. Knead the dough well enough to ensure that the dhoklis do not disintegrate as they boil. 
  2. Do not put the dhoklis into the boiling water all at once. Place them gently, one by one, and in one layer only.
  3. Make sure to shape the dent or well at the centre of the dhoklis. This helps to hold the dal, lending more flavour to the dish. 

Variations:

  1. You can roll out all the dhokli dough between two pieces of butter paper and then cut the dough into 2-inch squares instead of individually shaping them. 
  2. You can add salted peanuts to the dal to make a Gujarati version of the dal dhokli, and then top it with tamarind chutney.
Related Content

Leave a Reply