About the Recipe
Ingredients
Chana dal / Bengal Gram 1 cup
Steamed green peas 2 cup
Boiled potato - 1 cup
Green chillies (finely chopped) 2 tsp
Ginger paste 2 tsp
Fennel seeds (grounded) ½ tsp
Asafoetida - a small pinch
Salt to taste
Ginger-cumin paste 4 tbsp
Tomato puree ½ cup
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Green chillies chopped 1 tsp or more
Bay leaves 1
Cardamom, cinnamon and cloves 2 pieces each
Garam masala powder - 1 tsp
Coconut oil Oil for frying
Ghee 1 tbsp
Coriander leaves - a handful
Preparation
Wash and soak the chana dal for 5-6 hours..
To prepare dhokli, grind the soaked dal, green peas, fennel seeds to a batter of slightly coarse texture.
Add boiled potato in the mixture to bind it.
Grease a flat bottom of cookware. Pour the batter, and cook on stove high for 5-7 min or until set firmly.
Steam or pressure cook it. When cooled slightly, cut into square shape.
Heat 3-4 tbsp coconut oil in an iron cast pan, fry the dhoka till they are golden brown.
To prepare the curry, heat 2 tsp oil in a pan. Add bay leaves, cinnamon, cardamom and cloves.
Add the ginger-cumin paste.Saute for a while, then add tomato puree. Add all the spices and saute the masala paste till it leaves out oil. Add salt to taste. Add enough water to cover half of the kadhai. Lower the flame and bring it to boil.
Once done, gently add dhokli. Cover the pan and let the dhokli simmer in gravy for 5 minutes.
Just before switching off, sprinkle garam masala and drizzle a spoonful of ghee and handful of coriander leaves.
Enjoy it warm with boiled millets, pulao or steamed rice.