Dal Dhokli / Gluten free Dhokli

04 Apr Dal Dhokli / Gluten free Dhokli

Dal dhokli, traditionally made with spiced whole wheat flour dhoklis simmered in Gujarati dal, is a sumptuous one-dish meal in most traditional Gujarati households! The dough is rolled into thin circles and cut into squares / diamond shapes, added to simmering dal and cooked till its soft. With carbs and proteins combined, it’s a wholesome food.

The twist in this Dal Dhokli is to add non gluten Papad pieces for dhoklis. I have used yellow mung dal instead of Tur dal.

Ingredients:
½ cup yellow mung dal (soaked for 30 mts)
½ tsp turmeric powder
1 kokum flower OR 1 tablespoon tamarind paste OR 1 tomato finely chopped
1 teaspoon chilli powder
1 teaspoon jaggery
½ tsp Goda masala OR garam masala
Salt to taste

Dhokli
1 or 2 Masala papad broken into squares

1. Cook mung dal with turmeric powder till it becomes soft.
2. In a pan, add mashed dal and all other ingredients. Bring to boil. Do not over boil.
3. The consistency of dal should not be very thick.
4. Add the Papad pieces and remove from heat.*
5. The papad pieces absorb water and will make the dal thicker
6. In a small pan, heat 1 tsp coconut oil, add ½ tsp each mustard seeds, cumin seeds, pinch of asafoetida, 1 broken red chilli and curry leaves. Once the seeds splutter, add to the dal mixture.

If you are not serving the dal in a few hrs, just remember to add the Papad pieces in dal few minutes before serving, or else it will turn soggy.

It is generally served with rice or had as such since it’s a wholemeal on its own.