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Dhal Dhokli Recipe

Ingredients:

For the Dhokli:

• 1 cup gehu ka atta (whole wheat flour)

• 1/4 teaspoon haldi powder (turmeric powder)

• 1/4 teaspoon lal mirch powder (red chili powder)

• Namak (salt) to taste

• Pani (water) as needed to make a firm dough

For the Dhal:

• 1 cup arhar dal (toor dal), soaked for 30 minutes

• 1/2 teaspoon haldi powder

• 1 teaspoon lal mirch powder

• 1 teaspoon jeera (cumin seeds)

• 2 lahsun ki kadi (cloves of garlic), minced

• 1-inch adrak (ginger), grated

• 2 bade tamatar (medium-sized tomatoes), chopped

• 1 tablespoon imli ka pulp (tamarind pulp)

• Namak (salt) to taste

For the Tempering:

• 2 tablespoons ghee (clarified butter)

• 1 teaspoon rai (mustard seeds)

• 1 teaspoon jeera (cumin seeds)

• A pinch of hing (asafoetida)

• 4-5 kadi patta (curry leaves)

Instructions:

For the Dhokli:

1. In a mixing bowl, combine gehu ka atta, haldi powder, lal mirch powder, and namak.

1. Gradually add pani and knead to form a firm dough.

1. Roll out the dough into a thin sheet and cut it into diamond or square-shaped pieces.

For the Dal:

1. Pressure cook soaked arhar dal with haldi powder, lal mirch powder, jeera, minced lahsun, grated adrak, chopped tamatar, and namak.
2. 
   
3. Once the dal is cooked, add imli ka pulp and mix well. Adjust the consistency by adding pani if needed.

For the Tempering:

1. In a separate kadai, heat ghee.
2. Add rai and let them splutter.
3. Add jeera, hing, and kadi patta. Sauté for a few seconds.

Final Assembly:

1. Add the prepared dhokli pieces into the boiling dhal.
2. Let it simmer until the dhokli is cooked. Stir occasionally to avoid sticking.
3. Once the dhokli is cooked, pour the tempering over the dhal dhokli and mix gently.

Serve hot and garnish with chopped dhania (coriander leaves).

Enjoy your delicious and comforting Dhal Dhokli!

Khandavi Recipe

Khandvi is a very tasty traditional Gujarati dish that is served for breakfast or as a side dish with meals. It is delicious as well as nutritious as very little oil is used to make it and the besan is steamed. To make it, first make gram flour and buttermilk pudding and bake it and then make rolls out of it. The roll is topped with sesame seeds, neem leaves, cumin and rai. Making khandvi rolls requires some cooking experience but in this recipe we have also shown an easy way to make khandvi (khandvi noodles). You can make Khandavi in ​​two different ways by following this recipe. 1) Traditional Khandvi Roll and 2) Easy to make Khandvi Noodles.

• Pre-prep time: 5 minutes
• Cooking time: 30 minutes
• For how many people: 3

Ingredients for Kheera:

• 1/2 cup besan (Besan flour)
• 1 cup sour buttermilk
• 1/4 tsp turmeric
• Salt

For Seasoning:

• 1 tsp sesame seeds
• 1/2 teaspoon of rye
• 1/2 tsp cumin seeds
• 1 green chilli, finely chopped
• 10-15 neem leaves
• 2 tablespoons grated coconut
• 4 tablespoons finely chopped green coriander
• 2 tbsp + 2 tsp oil

Note:

• Use fresh gram flour (not too old) to make khandawi. If the gram flour is old (stale), it will break while making the khandavi rolls.
• To check whether besan is fresh or not, mix 1 tsp of besan with 1 tsp of water and if the mixture looks a little sticky then besan is fresh otherwise don't use that besan. Old gram flour mixture will be less sticky and its taste and aroma will also be slightly bitter.

Procedure To Make Khandvi Rolls: