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Friday, January 17, 2014

Dhokar Dalna

For this month's Indian Cooking Challenge, Srivalli chose a Bengali delicacy from Sandeepa's Bong Mom Blog. I have made dhokar dalna previously for another monthly challenge. So I was in two minds to prepare it again. But still I went through Sandeepas's recipe. She has also listed some of the variations of dhokar dalna in the blogosphere. I read all the recipe links she has given and chose one which was very different. The recipe is from One Hot Stove. I liked the recipe as it had coconut, one of our favourite ingredients, in it. And it also didn't have potatoes. I though this would be perfect for my DH. I prepared it in the morning, had it for breakfast along with dosa and also had it for lunch with rice. Both combinations were tasty and I think it would taste good with roti too.The preparation of the lentil cakes/ dhokas is quite elaborate but the result was very good. Try it once and you will surely love it. 

Recipe Adapted From One Hot Stove
For The Dhoka:
Channa Dhal-1 1/2 cups
Green Chilly-4-5
Salt-to taste
Oil-2 tbs
Garlic Ginger Paste-2 tbs
Cumin Seeds-1 tsp
Oil- 3-4 tbs for shallow frying

For The Gravy:
Oil-2 tbs
Cumin Seeds-1 tsp
Ginger Garlic Paste-2 tbs
Kashmiri Red Chilly Powder-2 tsp
Coriander Powder-1 tsp
Garam Masala-1/2 tsp
Turmeric Powder-1/4 tsp
Salt- to taste
Grated Coconut-1/2 cup

For The Dhoka:
1. Soak channa dhal overnight.
2. Grind it along with green chillies and salt to a smooth paste. Add very little water.
3. Heat oil in a pan and add cumin seeds.
4. When they crackle add ginger garlic paste.
5. When the raw smell is gone, add in the paste and keep on stirring until it starts leaving the sides. Do not overcook as you will end up with crumbs instead of squares.
6. Transfer on to a greased plate and pat it down to get a smooth finish.
7. Once cool, cut into squares or diamonds.
8. Heat oil in the pan and add the cakes. Fry until golden on both sides. Be careful otherwise it will crumble.
9. Remove from oi;l and allow them to cool.

For The Gravy:
1. Boil tomatoes in water for 10 minutes, remove skin and grind to a fine paste.
2. Grind onions into a fine paste.
3. Heat oil and add cumin seeds.
4. When they crackle, add the onion paste and ginger garlic paste and saute until it lets out oil.
5. Add the pureed tomatoes, red chilly powder, garam masala, coriander powder, turmeric powder and salt.
6. Cook until oil separates.
7. Grind coconut to a smooth paste. Add it along with 2 cups of water to the gravy.
8. Mix well and allow it to boil for 10 minutes o medium flame.
9. Add the prepared dhokas and let it boil for 5 more minutes.
10. Serve hot along with rice or rotis..

Soak channa dhal overnight.

Grind it to a smooth paste along with green chillies.

Temper cumin and ginger garlic paste.

Add the paste and salt.

Cook until it leaves the sides.

Transfer to a greased plate and pat it down.

Cut into squares or diamonds.

Shallow fry until golden.

Transfer to a plate.

Saute pureed onion.

Add in tomato puree, red chilly powder, coriander powder, turmeric powder, garam masala and salt.

Add in the coconut paste.

Add the dhokas.

Remove from stove once cooked.

Serve hot...

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  1. Wow such beautiful pictures Gayathri..so glad that you did this again..:)

  2. interesting gravy.. perfect for roti or rice

  3. Oh i love ur stepwise pics gayathri .Must be very very yummy

  4. very nice; loving the step by step recipe ;)


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