INGREDIENTS:
Cholar dal / Bengal gram (150gms) soaked overnight.
Salt to taste, Sugar to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Baking soda.
Mustard oil.
Ginger paste.
Green chillies.
Hing (a pinch of).
For Gravy:
Boiled potatoes (6-10).
Grated tomatoes puree (2 cups).
Onions finely chopped (1 cup).
Salt to taste.
Ginger paste.
Green chillies.
Maida (1 Tsp).
Whole garam masala (2-3 each), Cumin seeds (1 Tsp).
Salt to taste.
Red chilli powder (1 Tsp), Garam masala powder (1 Tsp).
Turmeric powder (1 Tsp), Coriander powder (1 Tsp).
PROCEDURE:
Grind soaked bengalgram along with salt, pinch of sugar, chilli powder, turmeric powder, soda, ginger paste and green chillies to a fine paste.
Heat mustard oil in a pan and add hing to it, as hing dissolves add the paste and stir vigorously, stir it till oil mixes up well and paste is fried well. Now take a greased plate and spread it over as thin sheet. Allow it to cool and as it cools down cut into cubes, give it a shape of rhombus and keep aside.
Heat refined oil in a pan and fry these cubes to golden brown and keep aside. Dhoka is done.
Remove excess oil and let the remaing oil be in the same pan for further proceedings.
Add cumin seeds and dried red chilli to it, allow it to emit smoke, now add grated tomato puree, salt, turmeric powder, chilli powder and saute well.
Add maida and stir well, now add boiled potatoes stir till oil leaves the walls of pan.
Now add water for desired gravy, as water starts to boil well, now add fried dhoka and boil for 2 minutes and add ghee, garam masala powder and sugar to it and off the flame.
Our dhokar dalna is ready to be served with rice, roti or poori.
/* If onion is added then add it to oil fry it golden brown then add tomato paste.*/
Cholar dal / Bengal gram (150gms) soaked overnight.
Salt to taste, Sugar to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Baking soda.
Mustard oil.
Ginger paste.
Green chillies.
Hing (a pinch of).
For Gravy:
Boiled potatoes (6-10).
Grated tomatoes puree (2 cups).
Onions finely chopped (1 cup).
Salt to taste.
Ginger paste.
Green chillies.
Maida (1 Tsp).
Whole garam masala (2-3 each), Cumin seeds (1 Tsp).
Salt to taste.
Red chilli powder (1 Tsp), Garam masala powder (1 Tsp).
Turmeric powder (1 Tsp), Coriander powder (1 Tsp).
PROCEDURE:
Grind soaked bengalgram along with salt, pinch of sugar, chilli powder, turmeric powder, soda, ginger paste and green chillies to a fine paste.
Heat mustard oil in a pan and add hing to it, as hing dissolves add the paste and stir vigorously, stir it till oil mixes up well and paste is fried well. Now take a greased plate and spread it over as thin sheet. Allow it to cool and as it cools down cut into cubes, give it a shape of rhombus and keep aside.
Heat refined oil in a pan and fry these cubes to golden brown and keep aside. Dhoka is done.
Remove excess oil and let the remaing oil be in the same pan for further proceedings.
Add cumin seeds and dried red chilli to it, allow it to emit smoke, now add grated tomato puree, salt, turmeric powder, chilli powder and saute well.
Add maida and stir well, now add boiled potatoes stir till oil leaves the walls of pan.
Now add water for desired gravy, as water starts to boil well, now add fried dhoka and boil for 2 minutes and add ghee, garam masala powder and sugar to it and off the flame.
Our dhokar dalna is ready to be served with rice, roti or poori.
/* If onion is added then add it to oil fry it golden brown then add tomato paste.*/
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