Khapli Atta

Dal Dhokli

Recipe: A Nutritious Bowl For Monsoon Dinner

Dal dhokli is a comforting and filling dish from Gujarat, in which rolled and cut whole wheat dough is simmered in a sweet-and-sour dal. In a traditional recipe, the dhokli is made of wheat flour, gram flour, and some spices. However, replacing the normal wheat flour with Aashirvaad Chakki Khapli Atta guarantees 30 per cent more protein than the regular wheat flour. Below, learn why you should include this recipe in your monsoon meals and some steps to get started.

Monsoon season calls for comforting meals, and adding a nutritious bowl of dal dhokli to your dinner menu is much like a warm hug on a cosy evening. Soft, pillowy dumplings meet a thick lentil soup in this recipe, bringing warmth to the body with every bite. This steaming hot meal has a unique mix of flavours that is loved by all generations. Additionally, this dal dhokli is packed with essential nutrients, making it a healthy and wholesome dish.

Description: 

Here is the ingredient list for the dal dhokli recipe.

For Boiling Dal

• Toor Dal - 1 cup

• Water - 6 cups 

• Turmeric Powder - 1 teaspoon

For Sweet-Sour Dal

• Oil or Ghee - 4 tablespoons

• Mustard Seeds - 2 teaspoons

• Cumin Seeds - 2 teaspoons

• Fenugreek Seeds - ½ teaspoon

• Cinnamon - 2 pieces

• Bay Leaf - 2 leaves

• Curry leaves - 2 sprigs

• Ginger grated - 2 tablespoons

• Green chilli, finely chopped - 2 no

• Asafoetida - ½ teaspoon

• Chilli Powder - 2 teaspoons

• Tamarind Pulp - 2 tablespoons

• Jaggery or Sugar - 2 teaspoons 

• Salt - to taste

• Lemon Juice - 4 tablespoons, to taste

• Coriander leaves, finely chopped - ½ cup, a small handful

For Dhokli Dough

• Aashirvaad Chakki Khapli Atta - 1 cup

• Gram Flour - 2 tablespoons

• Chilli powder - 1 teaspoon

• Turmeric powder - 1 teaspoon

• Carom Seeds | Ajwain - 1 teaspoon

• Asafoetida - ½ teaspoon

• Oil - 2 tablespoons

• Salt - to taste

• Water - as needed

In a Gujarati dal dhokli recipe, a dough is needed to make dhokli. In a large bowl, add Aashirvaad Chakki Khapli Atta, gram flour, chilli powder, carom seeds, asafoetida, and some salt to taste. Now, fold these ingredients together with oil. Then, add water little by little to the mixture and make a soft dough. A dough made with khapli atta requires extra hydration due to the bran and germ content, so use the quantity of water accordingly.

In a cooker, add toor dal, water, and turmeric powder. Cook the dal for six whistles and let it simmer for ten minutes. Then, turn off the heat and remove the cooker from the cooktop. Now, using a masher, mash the cooked dal completely and set it aside. It's time to prepare the tempering to give dal its sweet and sour flavours. Heat oil in a pan and add cumin, mustard, cinnamon, bay leaf, fenugreek, curry leaves and saute them for just 30 seconds. Add lemon juice, ginger, green chillies, asafoetida, chilli powder, and saute them again. Then, pour in the cooked dal from the cooker, add salt, tamarind, water, and jaggery. Mix it well and bring it to a boil. 

While the dal is boiling and getting enhanced with sweet and sour flavour, make the dhokli from the dough. Dust a smooth rolling surface with some khapli atta to prevent the dough from sticking. Take the dough out of the bowl and transfer it to the counter. Using a rolling pin, roll the dough into an even, thin chapati. Then, with a sharp knife, cut the dough into diamond shapes; they are ready. 

When the dal is boiling, add the dhokli one by one. These dhoklis have a nutty and earthy flavour, which you will enjoy on your dinner plate. Only add the dhokli when the dal turns thin and watery in consistency, as adding the dhokli will automatically thicken the dal a lot. Once everything is added, cover the pan and let the dal dhokli cook for another 8 to 10 minutes. Turn off the heat and garnish it with lemon juice and coriander. Mix it well and serve it piping hot. 

Make sure to add the dhokli slowly into the dal. Do not add it in one go, as all the dhoklis will stick together and can ruin the dish. The essence of the dal dhokli recipe lies in the balance of sweet and sour ingredients, so make sure to get that perfect balance into your recipe. Finish it with a handful of roasted peanuts to add the crunchy texture that contrasts with the soft dumplings. During monsoon season, serve the dal dhokli dish alongside rice for a steaming hot dinner meal.