Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States

 
 

 

 

 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...

 

Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 

 

Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 

  more...

Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?

 

 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com
Top

Daal Dhokli 

This is a wonderful and tasty A typical Gujarati delicacy, strips of chappati cooked in spicy dal

3/4 cup Toor Daal 
3/4 cup Whole wheat flour (atta)
2 tbsps Bengal gram flour (besan)
Salt to taste
3/4 tsp Turmeric powder
3/4 tsp Red chilli powder
2 pinches Asafoetida
1/2 tbsp Oil
1 tbsps peanuts
1 tbsp Ghee
1/2 tsp Mustard seeds
3/4 tsp Cumin seeds
4 cloves Garlic (finely chopped)
4 Curry leaves
3 Kokum
1 tsps Jaggery (grated)
2 tbsps Fresh coriander leaves (finely chopped)
Google
 
Web www.CuisineCuisine.com

Wash and soak toor daal in two cups of water for half an hour. Mix whole-wheat flour and gram flour. Add salt, one-fourth teaspoon turmeric powder, red chilli powder, a pinch of asafoetida, oil and sufficient water to knead into a hard dough. Boil the dal with one and a half cups of water. Add peanuts and remaining turmeric powder to the dal when it is half done. Roll out thin rotis of the dough and cut into desired shape. Keep aside. 

Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, garlic and curry leaves. Add this to the dal. Add four cups of water and kokum to the dal and when it starts boiling add jaggery. When jaggery has dissolved, add the dough strips and allow to cook, stirring occasionally so that the dough does not stick to the bottom of the vessel. Adjust salt and serve hot garnished with chopped coriander leaves.

 




 

Guest Book      Contact Us

 

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top