‘Daal dhokli’ or wheat flour bits cooked in spicy and sweet lentil soup or daal is a traditional dish cooked in Rajasthan and Gujarat of India.You can simply make small wheat flour ball and then flatten it and simmer it in a sweet and spicy daal (lentil soup),your you can make stuffed wheat dumplings with potato filling and then simmer it in your daal (lentils soup).It is an one pot meal,served with a side of rice or chapattis (roti).It is one of my comfort foods,which needs just your patience to be prepared not any extra skills😊.So,let us start making Daal dhokli….in my style 👇👇👇
Type- Curry
Preparation time- 25-30 minutes
Cooking time- 25-30 minutes
Ingredients for the stuffed dhokli:
- 3/4 th cup wheat flour
- 2 tbs besan (gramflour)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp ajwain (carrom seeds)
- Salt to taste
- 1 tbs oil
- 1/4 cup +2 tbs lukewarm water (use water as required to knead a tight dough)
Ingredients for the stuffing:
- 2 boiled potatoes
- 1/2 cup blanched peas
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp amchur/mango powder
- 2-3 chopped green chillies
- Salt to taste
- 1 tsp garam masala powder
- 1/2 cup chopped coriander leaves
Ingredients for the daal:
- 3/4 th cup Toor daal/yellow split pigeon peas
- Salt to taste
- 1 small tomato
- 1 inch ginger
- 2 green chillies
- For tempering- 1 tsp black peppercorns+1/2 inch cinnamon stick+1 tsp cumin seeds+1/2 tsp fenugreek seeds (methi)+1 tsp mustard seeds+5-6 curry leaves
- 1/4th cup grated jaggery
- 2 tbs tamarind pulp
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2 cups of water for thickness of the lentil soup
Procedure for the stuffed daal dhokli:
- In a bowl add 2 boiled potatoes
- In that add 1 tsp garam masala powder+ red chilli powder+1/2 tsp turmeric powder+1 tsp coriander powder+1/2 tsp amchur or mango powder+1 tsp salt
- Add chopped coriander leaves and 2-3, chopped green chillies
- Now mix it and mash it
- Our potato filling is ready keep it aside
- In another bowl add 3/4 th cup wheat flour and 2 tbs gramflour/besan
- In that add 1/2 tsp ajwain+1/2 tsp red chilli powder+1/2 tsp turmeric powder+ salt to taste
- Add 1 tbs oil and give it a quick mix
- Add lukewarm water to knead a tight dough (we required around 1/4 th cup+2 tbs)
- Pinch small roundels and roll out flat and thin
- Take 1 tbs of the potato filling and fold it from all sides into a dumpling shape
- Prepare all the dumplings and keep it aside
Procedure for the STUFFED DAAL DHOKLI/ POTATO STUFFED DUMPLING IN LENTIL SOUP:
- Pressure cook 3/4th cup of Toor or split pigeon peas until soft
- In a pan add 3 tbs oil
- Temper the oil with cinnamon stick,black peppercorns,cumin seeds,mustard seeds, fenugreek or methi seeds and some curry leaves
- Keep on cooking until aroma comes
- Then in a blender blend together tomato, ginger and the green chillies (all measurements are given in the ingredients section)
- Pour it now and keep on cooking until oil separates
- Now add 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp coriander powder and keep on cooking
- When oil separates add the boiled daal
- Mix everything
- We added around 2 cups of water for the thickness of the soup
- Add salt to taste
- We’ve added there 1/4 th cup jaggery and 2 tbs tamarind pulp (if you don’t have that then replace them with sugar and lemon juice)
- Bring it to boil,then add the dhoklis
- Keep on cooking on a medium flame for 10-12 minutes or the Dhoklis or dumplings start floating
- Add some freshly chopped coriander leaves
- Give it a standing time of 4-5 minutes
- Then dish it out
- Your stuffed daal dhokli or potato stuffed dumplings in lentil soup is ready
We’ve added a step by step video in our YouTube channel 👇👇👇
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Grilling & Baking 
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