Soya Methi Dal Dhokli
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 32228 times
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!
- 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.
- 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.
- 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 (Abbrv) per serving
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