Dal Dhokli / Spicy Wheat Flour Sheets In Lentil Curry is a delicious dish made using in houses in Gujarat by cooking spicy wheat flour sheets in the left over Gujarati dal. It is enjoyed piping hot with a dollop of ghee on it. It is a complete one meal dish with a balance of carbs and proteins. It can be carried in your lunch boxes. Just microwave before eating.
Mostly in every Gujarati’s house, if there is dal left from lunch or dinner it is used to make delicious dal dhokli. In earlier days people leaved in big joint families and hence the food used to be cooked in huge quantity. So there was also a lot of food left. So instead of wasting the food, a new dish was made using the left over food by adding some extra spices and other ingredients to it. This way there was a new variety served for lunch or dinner and the food was also not wasted. Dal dhokli was one of the dishes made using left over dal.
Mostly in our family if there is a big family get together for lunch and if dal is left , we would make dal dhokli and serve it in dinner. It is a one meal dish and also light on stomach after having a heavy lunch. Also since dal is already cooked, we only need to make dhokli and cook with the dal and hence a lot of cooking time is saved.
I am sharing with you all the process of making dal dhokli from scratch. Though the process seems lengthier but is easy to make.
I knead extra dhokli dough and make theplas from it. These theplas can be enjoyed with the dal dhokli or can be enjoyed with the morning tea. Some people prefer to make plain rice and serve with dal dhokli.
The dal gets thicker once the dhokli is cooked and cooled. Hence adjust the consistency of dal by adding extra water if needed.
Pickle masala enhances the taste of dal dhokli. If you do not have pickle masala add some feenugreek seeds while pressure cooking the toor dal.
The pickle masala and dhokli flour has salt so be careful while adding salt to the dal while cooking.
For smooth dhokli, knead soft dough and roll very thin dhokli.
Friends do try out this recipe and share your feedback with me!!
Khao Dilse, Khilao dilse aur banao dilse..
Dal Dhokli / Spicy Wheat Flour Sheets In Lentil Curry
For Dhokli (Spicy Wheat Flour Sheets)
- 1 cup toor dal arhar dal , split pigeon peas
- 2 tomatoes chopped
- 1 inch ginger grated
- 5 cup water or more if needed to adjust the consistency.
- 3 tbsp jaggery or to taste
- 1 tsp red chili powder
- 1 tsp pickle masala
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 2 tbsp peanut
- 1 lemon juice
- 1 tbsp ghee leave some for serving
For Dhokli (Spicy Wheat Flour Sheets)
- In a mixing bowl add whole wheat flour, oil , salt, asafoetida, turmeric powder and red chili powder.
- Mix well with your finger tips.
- Now add water as needed and knead into a soft dough.
- Put little oil and again gently knead the dough.
- Cover and keep the dough aside till the dal is cooked or for 30 minutes.
- Wash and soak the toor dal/ arhar dal/split pigeon pea for 2 hours. Now after the dal is soaked well, put the dal in the pressure cooker pan and add chopped tomatoes and grated ginger. Put water around 2-3 cups to cook the dal. Close the pressure cooker with lid and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cook by itself.
- Once the pressure cooker is cooled, open the lid and blend the dal with the stick blender till smooth.
- Now put the blended dal in a big pot. Add around 5 -6 cups of water and add turmeric powder, red chili powder, coriander cumin powder, salt and pickle masala.
- Add peanuts in it.
- Add jaggery and mix well and put the dal to boil.
- The dal is boiling.
- Now prepare tadka (tempering). Heat oil in a small pan (vaghariyu). Add cloves and cinnamon.
- Add mustard seeds, cumin seeds. When they crackle add dry red chili and curry leaves. Mix well.
- Add asafoetida and pickle masala . Mix well.
- Pour the tempering over the boiling dal.
- Mix well and let the dal boil. Now simmer and let the dal boil.
- Meanwhile while the dal is boiling make the dhokli. Make around 6 big balls from the dough. Take one ball on a board and flatten it and dust it with wheat flour.
- With the help of rolling pin, roll into a very thin big circle of around 12 inch diameter. With a help of sharp knife or pizza cutter, cut the circle in small diamonds as shown or you can cut into squares. Remove the cut wheat sheets into a plate and dust the flour on top of the sheets. Similarly make wheat sheets with remaining balls.
- Now put the cut diamonds into the boiling dal one by one. (the dal should be boiling otherwise the wheat sheets will stick with each other).
- Add all the wheat sheets and let the dal boil for around 8-10 minutes or till the wheat sheets rise on the top of the dal. (If necessary add more water).
- Add lemon juice and ghee and mix well. The dal dhokli is ready to serve.
- Serve the piping hot dal dhokli with ghee and enjoy it hot!!.