Stuffed Potato Dal Dhokli
by Tarla Dalal
Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal.
In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness.
While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma.
Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee.
Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .
Stuffed Potato Dal Dhokli recipe - How to make Stuffed Potato Dal Dhokli
Soaking time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dal
1 cup toovar (arhar) dal
salt to taste
5 kokum , soaked for 15 minutes and drained
1/2 tbsp lemon juice
1/2 cup chopped jaggery (gur)
1 tsp ginger-green chilli paste
1 tsp chilli powder
3 tbsp broken cashewnuts (kaju)
10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
For The Stuffing
1/2 cup boiled and mashed potatoes
1 tbsp finely chopped coriander (dhania)
1/4 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp dried mango powder (amchur)
salt to taste
For The Dough
1/2 cup whole wheat flour (gehun ka atta)
3/4 tbsp besan (bengal gram flour)
salt to taste
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of carom seeds (ajwain)
1/2 tbsp oil
whole wheat flour (gehun ka atta) for rolling
Other Ingerdients
2 tbsp finely chopped coriander (dhania)
For Serving
ghee
For the dal
- For the dal
- Clean, wash and drain the dal.
- Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
- Add more 2½ cups of hot water and mix very well.
- Place the deep non-stick pan on the flame , add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirirng occasionally.
- Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
- When the seeds crackle, add the asafoetida , cinnamon, cloves and sauté on a medium flame for 30 seconds.
- Add this tempering to the dal, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally. Keep aside.
For the stuffed dhoklis
- For the stuffed dhoklis
- Combine the potatoes, coriander, chilli powder, turmeric powder, coriander-cumin seeds powder, dried mango powder and salt in a deep bowl and mix very well.
- Divde the mixture into 20 small rounds and keep aside.
- Combine the whole wheat flour, besan, salt, chilli powder, turmeric powder, carom seeds and oil in a deep bowl and knead into a semi-stiff dough using enough water.
- Cover the dough with a lid and keep aside for atleast 15 minutes.
- Divide the dough into 2 equal portions.
- Roll out a portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
- Cut the rolled portion into 50 mm. (2”) diameter circles with help of a cookie cutter or a sharp vati.
- Put a portion of the potato stuffing in the centre and bring all the sides together towards the centre to seal it and press it lightly.
- Repeat steps 6 to 8 to make more stuffed dhoklis.
How to proceed
- How to proceed
- Just before serving, boil the dal, once it starts boiling, add the stuffed dhoklis and coriander, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.
- Serve immediately with ghee.
| Energy | 435 cal |
| Protein | 13.3 g |
| Carbohydrates | 59.4 g |
| Fiber | 6.6 g |
| Fat | 16.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 330.4 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 60.2 mcg |
| Calcium | 65.2 mg |
| Iron | 3 mg |
| Magnesium | 87.6 mg |
| Phosphorus | 232.5 mg |
| Sodium | 20.3 mg |
| Potassium | 605.1 mg |
| Zinc | 1.2 mg |
Dal dhokli is an all time favorite of my family, but, the stuffed dhokli just surprised them and emerged as the winner.
I tried this recipe today but didn''t use the wheat flour as wanted to make it gluten free. Very pleased with the result and would make it again.
My kids loved the dal dhokli which they hate otherwise. With this recipe they kept asking for more which came as a surprise to me. Must try this dal dhokli with a twist.