Khapli Atta Gujarati

Dal Dhokli

Recipe With Easy Cooking Tips

Why Khapli Atta Changes the Game

Khapli Atta has emerged as a nutritional powerhouse in dietary regimens, capturing the attention of those seeking a wholesome alternative to traditional wheat flour. When looking for the finest source, Aashirvaad Chakki Khapli Atta stands out as a premium choice. Made from ancient Khapli (Emmer) wheat, a heritage grain treasured for centuries in Indian cuisine, it passes 40+ quality checks to ensure only high-quality wheat is used.

When compared to normal wheat, Khapli wheat offers remarkable genetic diversity as a primitive form of wheat. It boasts a much higher nutrient density, containing more minerals, vitamins, and antioxidants. For instance, Aashirvaad Chakki Khapli Atta is packed with nutrients and contains 30% more protein than regular wheat. It is also exceptionally rich in dietary fibre, which supports better digestion and gut health while preventing constipation.

Further, Khapli wheat has been found to have a lower gluten content and a lower sugar content than regular modern wheat varieties. The high fibre content slows down glucose absorption, contributing to improved blood sugar control, making it advantageous for individuals managing diabetes. Beyond health, it is renowned for its unique nutty flavour and aromatic quality, adding a wonderful, earthy depth to culinary preparations.

Authentic Gujarati Dal Dhokli Recipe Using Khapli Atta

Ingredients Required

For the Dhokli Dough:

• 1 cup Aashirvaad Chakki Khapli Atta (Khapli flour)

• 1 Tbsp Gram Flour

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon Kashmiri red chilli powder

• 1/4 teaspoon carom seeds (ajwain)

• A pinch of asafoetida (hing)

• 1 tablespoon peanut oil (plus more for kneading)

• Salt to taste

• Warm water as required to knead

For the Gujarati Dal Broth:

• 1/2 cup tuvar dal (pigeon pea lentils), washed and soaked for 30 minutes

• 3 cups water (plus more to adjust consistency)

• 1 medium tomato, finely chopped

• 2 green chillies, slit lengthwise

• 1/2 inch ginger, grated

• 2 tablespoons jaggery (gud), adjusted to taste

• 1.5 tablespoons tamarind paste or kokum petals

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander-cumin powder (dhana jeera)

• Salt to taste

• Fresh coriander leaves for garnishing

For the Traditional Tempering (Tadka):

• 1.5 tablespoons ghee or peanut oil

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon asafoetida (hing)

• 1 sprig of curry leaves

• 2 dry red chillies

• 1 small stick of cinnamon

• 2-3 cloves

Step-by-Step Cooking Instructions

1. Preparing the Lentil Base

• Drain the soaked tuvar dal and place it in a pressure cooker with 2 cups of water, a pinch of salt, and a splash of turmeric.

• Cook for 4 to 5 whistles until the lentils are completely soft and mushy.

• Once the pressure releases naturally, open the cooker and use a traditional hand blender or whisk to churn the dal into a perfectly smooth, silky liquid.

2. Kneading the Khapli Dhokli Dough

• In a large mixing bowl, combine 1 cup of Aashirvaad Chakki Khapli Atta with gram flour, turmeric, red chilli powder, salt, hing, and carom seeds.

• Drizzle in 1 tablespoon of oil and mix with your fingers until the flour resembles fine breadcrumbs.

• Gradually add warm water a little at a time and knead into a smooth, firm dough (similar to a paratha dough, slightly stiffer than regular roti dough).

• Rest the dough covered with a damp cloth for 10 to 15 minutes.

3. Simmering the Dal Broth

• Transfer the blended dal into a deep, heavy-bottomed pot. Add another 1.5 to 2 cups of water to make it a thin, soup-like consistency.

• Add the chopped tomatoes, grated ginger, slit green chillies, jaggery, tamarind paste, and the remaining dry spices.

• Bring the mixture to a slow boil, then reduce the heat to a gentle simmer. The dal needs to be quite thin at this stage because the starch from the dhoklis will naturally thicken it later.

4. Rolling and Cutting the Dhokli

• Divide the rested khapli dough into equal-sized balls.

• Dust a rolling board with a little khapli flour and roll out a ball into a large, thin circle. Ensure it is rolled uniformly; too thick and the dhoklis will taste raw; too thin and they will disintegrate.

• Using a knife or a pastry wheel, cut the rolled sheet diagonally to create classic diamond shapes or simple squares.

5. Cooking the Assembly

• Ensure the dal broth is boiling vigorously before adding the dough pieces. Drop the cut khapli dhokli diamonds into the boiling dal one by one. If dropped all at once, they will stick together and form a lump.

• Gently stir the pot once with a wooden spoon to prevent sticking to the bottom.

• Cover the pot partially and let it simmer on low-medium heat for about 12 to 15 minutes. You will know the dhoklis are cooked when they change colour slightly, become glossy, and float effortlessly to the top.

6. Adding the Tempering

• In a small pan, heat ghee or oil for the tempering.

• Add mustard seeds and cumin seeds, allowing them to crackle.

• Add the cinnamon, cloves, dry red chillies, curry leaves, and a pinch of hing. Fry for a few seconds until highly aromatic.

• Pour this sizzling tempering directly over the simmering Dal Dhokli. Cover the pot instantly with a lid for 2 minutes to trap the smoky flavours.

• Garnish generously with freshly chopped coriander leaves.

Pro Cooking Tips for the Perfect Texture

• Mind the Boiling Point: Never drop the raw dough pieces into warm or lukewarm dal. The broth must be at a rolling boil, which instantly sears the exterior of the dhoklis, preserving their delicate shape.

• Flour Consistency: When working with Aashirvaad Chakki Khapli Atta, remember that ancient grains absorb water slightly differently due to their high fibre content. Use warm water to keep the dough pliable and easy to roll.

• Keep it Thin Initially: The lentils should look almost like a thin broth before adding the dough. Khapli wheat releases starches as it cooks, which will significantly thicken the gravy into a rich, luscious stew.

Serving Suggestions

• The Traditional Trio: Serve your hot Dal Dhokli with a generous drizzle of melted pure ghee, a side of finely chopped raw onions, and a wedge of fresh lime.

• Crunch Factor: Pair this comforting dish with crunchy roasted or fried urad dal papad and a side of spicy Gujarati pickle to balance the sweet-tangy flavour notes.

• Rice Accompaniment: Though it is fully satisfying as a standalone one-pot meal, many Gujarati households enjoy serving it alongside a small portion of hot, steamed basmati rice.