Soya Methi Dal Dhokli
by Tarla Dalal
Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and fenugreek leaves. Combined with wholesome toovar dal, these healthy dhoklis are a sumptuous one dish fare for one and all. Although prepared with minimal fat, and without any sugar or jaggery, to favour diabetics, the Soya Methi Dal Dhokli is irresistibly tasty!
Soya Methi Dal Dhokli recipe - How to make Soya Methi Dal Dhokli
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dal
1/2 cup toovar (arhar) dal
1 tsp oil
1 tsp ghee
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 to 6 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
1 bayleaf (tejpatta)
1/4 tsp asafoetida (hing)
4 kokum
1/2 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
2 tsp ginger-green chilli paste
salt to taste
For The Soya Methi Dhoklis
1/4 cup soya flour
3/4 cup chopped fenugreek (methi) leaves
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste
whole wheat flour (gehun ka atta) for rolling
For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped onions
Method
For the dal
For the soya methi dhoklis
How to proceed
For the dal
- For the dal
- Soak the toovar dal in enough water in a deep bowl for 10 minutes and drain well.
- Combine the toovar dal and 4 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
- Blend the dal with a hand blender till smooth and keep aside.
- Heat the oil and ghee in a deep non-stick kadhai, add the cumin seeds,fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf and asafoetida and sauté on a medium flame for a few seconds.
- Add 2 cups of water, kokum, tomatoes, turmeric powder, ginger-green chilli paste, dal mixture and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
For the soya methi dhoklis
- For the soya methi dhoklis
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 4 equal portions and roll out each portion into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle), and lightly cook each chapati on both the sides. Keep aside to cool.
- Cut the chapatis into diamond shaped dhoklis and keep aside.
How to proceed
- How to proceed
- Just before serving, bring the dal to boil, add the dhoklis, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve immediately garnished with coriander and onions.
Nutrient values per serving
| Energy | 211 cal |
| Protein | 9.4 g |
| Carbohydrates | 32.1 g |
| Fiber | 6.1 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 254.3 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 8 mg |
| Folic Acid | 50.4 mcg |
| Calcium | 65.6 mg |
| Iron | 2.3 mg |
| Magnesium | 75.2 mg |
| Phosphorus | 174.2 mg |
| Sodium | 17.8 mg |
| Potassium | 440.9 mg |
| Zinc | 0.9 mg |
Outbrain
Can we make this without kokum?? Where can i buy kokum from in Delhi?
I have tried it with jowar flour instead of soya....it is very nice....we can also try it with ragi , bajra or other millet flours too.....
I liked the idea of adding methi leaves and soya to the dhokli dough to make it more diabetic-friendly. There is no jaggery in this recipe which is usually the essence of a Dal Dhokli, but i was surprised that it yest tasted great... Thanks for teaching us healthier twists in cooking.
Good way to add Methi leaves to the dough...I guess this way I can get iron and also helps in maintaining my blood glucose levels..Fenugreek leaves are also one of the richest source of Vitamin A.