Dal Dhokhli

About Dal Dhokhli

Ingredients

• Split pigeon peas (toor dal), soaked for 15 minutes 1 cup
• Sunflower oil 2 tbsps
• Cumin seeds 1 tsp
• Ginger, finely chopped ½ tsp
• Green chilli, chopped 1
• Curry leaves 7 to 8
• Medium tomatoes, sliced 2
• Asafoetida ½ tsp
• Tamarind paste 1 tbsp
• Jaggery, grated 1 tsp
• Whole wheat flour 1 cup
• White butter 2 tsps
• Salt to taste
• Peanuts 1 tbsp
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Garam masala powder ½ tsp

How to Make Dal Dhokhli (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cumin seeds, ginger, green chilli and curry leaves and saute till cumin seeds change colour. Add tomatoes, asafoetida and 2 cups water and mix.
2. Add split pigeon peas, tamarind, jaggery and add some more water and let it cook on low heat till the dal is completely mashed.
3. Take flour in a bowl, add white butter, salt and sufficient water and knead into a dough.
4. Divide into 2 equal portions and roll them out into thin rotis. Cut each roti into medium diamonds.
5. Add peanuts, turmeric powder, red chilli powder and salt to the dal and mix well.
6. Add the dough pieces and mix gently so they do not stick to each other.
7. Cook low heat till the dough pieces are well cooked.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot.\

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps